When I pickled some red okra something weird happened. The red color bled out of the pods into the brine. Ended up with green pickles floating in pink brine. Looked kind of cool, but I don't know if the pink color will last, or if it will oxidize into something less appealing.
I'm still looking for an okra that's good for pickling, where the pods don't get too long too fast. I seem to have trouble picking them before they're too long to fit in a standard pint jar. Might have to hunt down Granny Franklin.
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