Overcome with okra

With extreme temperatures in the 110's right now everything in the garden is dying.
We have okra though ~ plenty of okra.
It loves hot dry weather.  I'm glad something does.
My flower garden sure doesn't!

So what do you do with it besides pawn it off
 on some unsuspecting soul?

Pickle it!
This was a really easy.  And it's ready to eat in 24 hours.

Wash small pods of tender okra and stuff in jars.

Grab a bag of dill pickle mix.  Follow directions adding vinegar and water.

Bring to a boil and pour into jars.

Screw lids on tightly.

And you're done!

I didn't process these in a water bath because
 ~ well ~
 it's 110 degrees.
Into the fridge as soon as they reach room temperature.

You don't like pickled okra?

Well, you can
 fry it.
That's the best!

Start with a big bowl of sliced okra,
1 cup of milk with 1 egg mixed in,
 & a bowl of flour seasoned with salt and pepper.

Pour milk & egg over okra.
Spoon out of milk and into flour.
Toss it around coating okra well.

Working in small batches, fry in 1/2 inch of  vegetable oil, turning occasionally until brown.

Remove golden nuggets to drain on paper towels and salt well.

Dig in!

You don't like okra at all?
Well then, I will have to pass it off on some unsuspecting soul.


  1. I live in Texas and same here, a lot is dying but we have okra! I'll have to try your fried okra recipe but not the pickled. Thanks

  2. Yummy... The fried okra looks delicious!

  3. Okay, that fried okra looks FANTASTIC!! Love the stuff, it is so overlooked and underrated.

  4. Confession: I have never tried Okra (head hung in shame). But I think I need to get my hands on some soon...

    And by the way, how on earth do you Oklahoman's handle the heat?? It almost reached 100 here the other day and I was nearly useless the entire time. I can't even imagine 110!!

  5. Yum! We're feeling the same way down here in Texas! Hot and dry. Great post!!! You inspired me to get cooking my okra. I love it.

  6. Ohh, pickled okra! I love it...makes me want to plant okra next year. I was in middle school the first time I tried fried okra (by mistake)and banana pudding@...we were freshly transplanted Yankees, and I (without really inspecting them) thought they were tatertots! I about had a heart attach thinking my tatertots were rotten...I mean they were green and hairy and had seeds! =) Many years later, a boyfriend introduced me to pickled okra and it's been love ever since...the okra not the boyfriend! =)

  7. Never had it pickled but love it fried! This post is making me hungry!

  8. 1. Beautiful pictures of a very calm looking home. I like it.

    2. My husband loves okra!

  9. Yummmm, yum, & yum! Wish I had been there for this. Great photos!

  10. question: Are you not worried about the bacteria that grows in cans that do not have air (such as these) and can only be killed in water bath or pressure canner?
    and second, did yours come out slimy?
    I opened up a can i pickled yesterday but they weren't crunchy and smooth like I was expecting.. :( I did a water bath of 20 minutes and i'm wondering if that was too long and over cooked them..the recipe said to water bath them until it starts boiling. guess i should have listened..
    whats your input?

  11. Hmm... I wouldn't think that would be too long on the water bath. But honestly I usually pack them hot and just put them in the fridge so they aren't really sealed or "canned". They do NOT sit in the pantry like this.

    Yes, all the homemade pickled okra I have ever had was a little more slimy than the store bought. I don't think I have ever had the really slimy though.

    I use a 40 year old canning cookbook to as a guide for all my jams and canning. I find that it has a more common sense approach since people weren't quite as germ-a-phobic as they are now. Homemade is quite safe and probably a lot better for you. You just have to be smart about it.

    Hope your next batch turns out better. :)

    Our pickled okra goes quick around here. My youngest son and husband have put away 2 jars this week!


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