I'm very interested in trying this; I live in Australia where room temp this time of year is between 25-35 Celsius. I!s that too warm? If I wait until the weather cools okra will no longer be in season! Thank you.
When canning, I try to find the coolest place in my apartment, like a north-east corner, and definitely not under direct sun. If you have a basement, that would work too. No more than 20-21 C is ideal in my opinion. And if it was that hot in my place, I would definitely check inside of my car cooler, to see how hot it gets in a dark place. I would also use some reusable ice packs, if necessary. And if it works, then I would try to avoid a direct contact of ice packs with canning jars. Once the fermentation process is done, hopefully the weather gets cooler or you can always refrigerate them.
Is it that the blanching for 10m with the traditional canning method is what's causing okra to become less crunchy? It would seem that heat and time does make okra less crunchy. I'm curious how the large manufacturers are doing it. I do know this one brand called Taste of Texas has obviously more vinegar than the standard 50/50 mix of water and 5% vinegar, so it is possible that using less water would prevent the okra from becoming soft. I'm curious if this non-standard procedure that is in the video is actually not pickling and is something else. Nonetheless, I shall try it and report back. :)
Most ferments need ventilation to allow gas to escape, does this not create gas durring the ferment? Also, for the lemon salt, is this a lemon flavored sodium or are you referring to citric acid? Loved the video by the way!
Awesome and simple video! Have extra okra this year and was wanting to pickle some!! Thank you!!
Thanks for your kind words, greetings!
Great recipe, thank you very much for sharing.
Thanks you for your kind words, greetings!
Interesting idea
Thanks for watching and commenting.
I made this from your video last August. Opened a jar today and they were awesome!
So happy to hear that! Once opened, make sure to keep the jar in the fridge and pickles are always submerged in the liquid.
I Love Okra ❤️
Thank you for this. I have always gotten very soft pickled okra. Hope this solves it.
Thanks for watching and commenting. Hope you enjoy my version of pickled okra. Greetings...
Lovely Video, have Okra in the garden right now :-)
Must be exiting to have your own Okra in the back yard. Greetings!
This is how you make refrigerator pickles. I also do this with cauliflower and if you want to add some spice to it throw a hot pepper in there!
i love okra my favorite
Natural ferment is the way to go!
Perfect thank you
Thank you for commenting, greetings...
I'm very interested in trying this; I live in Australia where room temp this time of year is between 25-35 Celsius. I!s that too warm? If I wait until the weather cools okra will no longer be in season! Thank you.
When canning, I try to find the coolest place in my apartment, like a north-east corner, and definitely not under direct sun. If you have a basement, that would work too. No more than 20-21 C is ideal in my opinion. And if it was that hot in my place, I would definitely check inside of my car cooler, to see how hot it gets in a dark place. I would also use some reusable ice packs, if necessary. And if it works, then I would try to avoid a direct contact of ice packs with canning jars. Once the fermentation process is done, hopefully the weather gets cooler or you can always refrigerate them.
Nice!
Thanks for watching.
what is lemon salt?
Woow
Thanks for watching.
Is it that the blanching for 10m with the traditional canning method is what's causing okra to become less crunchy? It would seem that heat and time does make okra less crunchy. I'm curious how the large manufacturers are doing it. I do know this one brand called Taste of Texas has obviously more vinegar than the standard 50/50 mix of water and 5% vinegar, so it is possible that using less water would prevent the okra from becoming soft. I'm curious if this non-standard procedure that is in the video is actually not pickling and is something else. Nonetheless, I shall try it and report back. :)
Please let me know, how you like it. Greetings!
I tried fermenting okra and it was tasty but slimy. What is it about your recipe that keeps the okra from getting slimy? Thanks in advance.
To use okras as whole and not to cut tops. Hope this was helpful, greetings…
Can you make this with red okra?
Honestly, I have no idea. You may probably can, but I’ve never tried that way.
Most ferments need ventilation to allow gas to escape, does this not create gas durring the ferment? Also, for the lemon salt, is this a lemon flavored sodium or are you referring to citric acid? Loved the video by the way!
You don’t want to ruin the fermenting process, by letting another bacterias from the air, mix with your own pickle’s bacterias.
I don't have lemon salt. Assuming I just squeeze fresh lemon instead?
Looked into this on the web, I used ascorbic acid (vitamin C) in place of what she calls lemon salt. Pickles came out very good.
David Franz citric acid is not vitamin C, ascorbic acid is vitamin C.
What do you eat pickled okra with?
In Turkey, we use pickled veggies as a side dish. Like an easy alternative than making a salad. So serve it with any main dish for supper.
You didn't pickle you fermented....
It’s not pickles!