Sprightly green okra pods embody the taste of summer in the South. The perfectly balanced, sweet-sour flavors and characteristic textures complement everything from charcuterie and cheese to a well-dressed hot dog.
Pickling seems to intensify the heat of jalapenos in this opportunistic recipe for pickled okra. The opportunity for fresh okra is limited in these parts so making a jar or two when possible is just good sense.
The lovely rosy, red okra I found in my CSA box last week deserved more than just being chopped up in a salad. So, I decided to give them the star treatment and made delightful sweet and spicy pickles out of them.