I cut up my okra and soaked in vinegar for 20 minutes, then rinsed. Not slimy at all after it cooked. In addition to the other spices, I added one tablespoon of garam masala and also quartered a ...

Pickled Okra. Makes 2 pints. 1 cup water. 1 cup white vinegar. 1 ... place a lemon slice in the bottom followed by 1-1/2 tablespoons pickling spice blend. Add okra to jar and cover with vinegar ...

If the slimy texture of okra has always put you off, you can both do away with the vegetable's mucilage and improve its ...

There is one thing that can sour the pickled okra experience. When pickled okra turns slimy, the yum factor goes off the ...

Pickled okra. Time 15 minutes. Yields Serves 6. Share via Close extra sharing ... and with sugar and spices and the inherent juices forms a thin sauce that will ooze into a poundcake or onto ice ...

Okra isn’t the first (or seventh) vegetable most people think to buy when they go to the farmers’ market. Known primarily for its use in heavy Southern dishes and infamously for its ability to ...

At its best, pickled okra offers a snappy skin, creamy interior, and bright dill and sour flavors. Even okra-phobes cou ... You might want to cut the amount of spices used.

Crunchy Roast Okra with Golden Labneh. This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell.

Steve Engelbrecht taught himself engine mechanics by studying tool catalogs, and he learned to experiment with food by perusing his grandfather’s Penzeys Spice catalogs.