Quote:
Originally Posted by Zeedman
Well... I have more okra than I've ever had, and have been trying to make pickles. Using cold pack, too much air remains trapped in the pods. After the hot water bath, that air results in an excessive gap - up to an inch or more, which leaves part of the pods uncovered by the brine.
Can okra be quick-blanched to remove some of the air from the pods? Has anyone done this? Any tips?
|
The trick that Sean Brock shares in his cookbook, Heritage, is to use a sharp knife to slit the pod just under the stem. This allows the vinegar in without releasing a bunch of slime.