They can't be pickled. I don't know if I've mentioned this before, but when it comes to pickling and canning I'm a SUPER giant wimp. I want to try canning and pickling. I do. It seems like all of my internet friends are into canning so that makes me think that maybe there's something cool about it.
But then some jerk comes along and writes up a list of things to look out for when canning. Like in my latest issue of Louisiana Cookin' Magazine. Someone decided it would be a great idea to alert me about the dangers of home canning. Right when I was about to finally decide to go ahead and do it.
So there I am looking forward to finally doing some canning/pickling. Even went out and bought supplies. Then I see the article on "Preserving Summer's Bounty: Pickling, Canning, and Preserving Techniques." Now, I think most people would like to preserve summer. I mean, the end of summer means the start of school. Summer should last as long as possible.
But this article lists 21 points (yeah, I counted them) --dos and don'ts--of home canning. And you just know if you mess up one of the 21...just one little bit, someone's gonna be blaming you for throwing that little "harmful bacteria" shindig. It would be worse than having The Cheese Touch!
So I chickened out. Again. Instead of pickling the okra my dad gave me, I marinated it like he does. It was easy. But now every time I see the container of them in the fridge, I'm reminded of what a wimp I am. Just can't get past the fact that I might poison family and friends. Who wants to be known for that?
Anyone know what to do with a bunch of mustard seeds and jars? The vinegar...well, I'll have very clean drains.
For this non-canning project, you'll need a large pot of simmering water, a colander or slotted utensil, Italian salad dressing, and okra. You'll want small pods like the ones on the left. The ones on the right are too big and will be tough and fibrous.
Those are better suited for long-cooking, like Smothered Okra.