Today was the day: I opened the okra that I pickled recently.
The results? Mixed, I’d say.
The plus side: The okra had a nice, crisp texture and quite good flavor, except for…
The minus side: Wow, were they salty. Must have made some computation error when revising a recipe down to a single half-pint quantity. Also, some of the okra trailed shimmering okra slime threads when transferred from jar to plate, although there wasn’t a slimy sensation in the mouth. (I’ve never seen that happen with other people’s pickled okra. I wonder what caused that.)
Now, this is just my opinion. To the best of my knowledge no one in the family dared sample them today, the big chickens. I guess I’ll have to eat them all myself, and I really won’t mind. I might try rinsing one off, though, to see if it reduces the salt punch without cutting the other flavors.
Lesson relearned: Trying new things is fun. Although these would not rate as the best pickled anything, they’re good enough that I’ll eat them and that I may one day try pickling a whole batch of something so that the quantities turn out right.
Hmm. What shall I try next?
No Comments so far ↓
There are no comments yet...Kick things off by filling out the form below.