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How do you cook Okra?

  1. suzzycue profile image93
    suzzycueposted 3 years ago

    How do you cook Okra?

    My friends in the States, had this jar of Hot,pickled Okra that I loved to eat. I have looked in all the grocery stores where I live and they don't seem to have it here in Ontario Canada. I bought some frozen Okra and thought I could mircrowave it slightly to pickle...  what a mistake. The Okra had slime all over it. I was in shock how this could happen. Does anyone have a pickling recipe for Okra or can you tell me your favorite brand named hot pickled Okra to buy?

  2. Act 3 profile image92
    Act 3posted 3 years ago

    I think Ontario, Canada, is probably an okra wasteland. You need to get well south of the border to start talking okra. Every mile further south helps, but the best okra know-how is going to be in Mississippi or Louisiana, though we do all right here in Georgia, too. Don't buy that okra frozen; get it fresh, even if you have to smuggle it across the border. Chop it into half inch pieces, toss it with some corn meal and then into a cast iron skillet preheated with a little vegetable oil. Once it's brown and crispy, scoop it onto your plate and start eating. Delicious and totally devoid of slime. Now I'm not sure where to order that pickled okra from - nor am I answering your question at all - but once you do find it, make a Bloody Mary and use a pickled okra spear or two instead of celery. That's how they do it down in N'awleans.

    1. suzzycue profile image93
      suzzycueposted 3 years agoin reply to this

      Wow Act 3 thanks for the recipe. Yes I was afraid I was in the wrong place for Okra and I can't wait for a Bloody Mary the N'awleans way. Cheers:) No more frozen okra for me ever.

  3. liesl5858 profile image84
    liesl5858posted 3 years ago

    I don't know about pickled okra but in my country(Philippines), we use okra as a vegetable in our meals. We have this menu called "Pinakbet" which is all vegetable dish and okra is one of the main ingredients and it is very tasty. I think vegetarians would love it. No meat in it, just okra, eggplant or aubergine, green chilli(not so hot), onions, tomatoes, long beans, garlic, paria, and shrimp paste(bagoong) and add salt and blackpepper when cooked with little water.
    One advice in buying okra, always use fresh okra and buy the young ones that are not stringy because the older okras are hard and stringy when eaten. One good thing about okra vegetable, it is now claimed that it cures Diabetes by drinking its slimy juice. I like Okra very much, I live in England now and okras are in every oriental shop like the Taj Mahal and Chinese shop. I hope you will find it where you are.

    1. suzzycue profile image93
      suzzycueposted 3 years agoin reply to this

      Thank you @ liesI5858 but I could not drink the slime... it was gross. I pickled the Okra and when I pulled an Okra out of the jar a large line of slime came with it so I threw the whole jar out.  I will look in the Chinese section of the grocery sto

  4. profile image53
    FrankieFayeposted 3 years ago

    Okra is primarily a southern vegetable. I live in South Carolina and have several okra bushes in my back garden now. Pick it small or it is not really good. You can get by with it a little larger if you're going to fry it, but only if it has  not become too big and hard. Okra picked small is delicious in stewed tomatoes. It is also good in vegetable soup just don't over cook it. I do have a recipe for Dilled Okra
    Unsual and amazingly good
    3 lbs young okra, uncut
    Celery leaves
    Cloves garlic
    Large heads and stems dill
    1 qt water
    1 pt vinegar
    1/2 cup salt
    Pack scrubbed okra into hot, sterilized pint jars with a few celery leaves, 1 clove garlic and 1 head and stem dill for each jar.
    Make brine of water, binegar and salt; heat to boiling. Pour over okra seal at once. Let stand 3 to 4 weeks. Makes 6 pints.

    I myself like a few pods of okra just boiled in a small amount of salted water or cooked in butter beans. Southern delight.