Why Is My Pickled Okra Tough?

When it comes to okra, bigger is not better. Those giants of 5 or 6 inches that seem like prize-winners are actually past their prime and will result in a tough, fibrous pickle. Be sure to use okra no larger than 3 inches or so for pickles so good you may wonder why cucumbers get all the great pickling press.

Why is my okra so tough?

If you leave them too long, the pods get hard and woody. Once you’re done picking okra, store them in plastic bags in your refrigerator where they will last about a week or freeze the pods if you have too much to use. Just remember that harvesting okra needs to be done often.

How do you make okra less tough?

Slowly cook your overlarge okra into a gumbo or stew to soften their pod structure. The key here is to cut the okra into bite-size pieces, so the fruit (yes, okra technically is a fruit) is tender.

Can you eat tough okra?

If it’s really too hard to soften even like that, you might still be able to get some use out of it as a thickener but I don’t think you’ll ever be eating it on its own. If you want to try thickening with it, I’d cut it into bigger chunks, so that you can easily fish them out once they’ve done their work.

What happens when you overcook okra?

The okra is cooked when it is golden brown around the edges and fork-tender. If you overcook the okra, it may turn limp or mushy, so keep a close eye on it during cooking. Sprinkle the cooked okra with salt and pepper to taste.

Can you eat woody okra?

Okra is considered suitable for eating when it is small and young, maybe two days old or so, with the pods less than 4 to 5 inches long. Age is a better indicator of edibility than length. If you leave the pods on the plant for too many days, they dry out and develop an okra woody texture.

How do you keep pickled okra from being slimy?

Place coffee cup or tightly sealed water-filled plastic food bag on top to keep okra submerged. Let pickled okra stand at room temperature at least 2 days or as long as 1 week.

How do you Defuzz okra?

Once the okra is trimmed, defuzz the okra by running it under cold water and rubbing the pod gently with a paper towel or vegetable brush. You can also reduce the sliminess of okra by letting it sit in some vinegar for 30 minutes before cooking.

Can okra make you sick?

Eating too much okra can adversely affect some people. Gastrointestinal problems: Okra contains fructans, which is a type of carbohydrate. Fructans can cause diarrhea, gas, cramping, and bloating in people with existing bowel problems. Kidney stones: Okra is high in oxalates.

How long does okra last in the fridge?

three days
Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags. Wet pods will quickly mold and become slimy. Okra will keep for only two or three days. When ridges and tips of pods turn dark, it needs to be used immediately.

Is it OK to eat slimy okra?

Okra pods are known as “mucilaginous,” which results in a slimy or gooey mouthfeel when cooked. This “mucilage” or slime contains soluble fiber that we can digest. Some folks enjoy this texture, while others try to mask the slippery nature of the pods.

What does spoiled okra look like?

Okra should be bright green, and never dark green or brown, or have black spots or mould. Okra that has gone bad will feel sticky or slimy to the touch and have created a thin mucus or membrane that coats the pod. You can store okra for 2-3 days in the fridge, or processed for up to 12 months in the freezer.

What is the black stuff on my okra?

Cercospora Leaf Spot of Okra
Cercospora is a fungal infection wherein spores are carried by the wind from infected plants to other plants. These spores adhere to the leaf surface and grow, becoming mycelia growth.

Does okra need to be soaked before cooking?

The short answer is no, you don’t have to soak it before cooking, but some recipes suggest soaking the okra in a vinegar mixture to reduce sliminess. To soak okra, pour 125ml (1/2 cup) vinegar into a bowl. Add 500g okra (the ratio of vinegar to okra is 125ml vinegar to every 500g okra). Turn the okra to coat.

How do you know when okra is cooked?

Arrange okra in a single layer in the prepared baking pan. Sprinkle with salt and ground black pepper, or desired spices to taste. Roast, 15 minutes or until okra is light brown, shaking the pan once.

Should you remove seeds from okra?

The seeds inside okra are absolutely safe to eat. The seeds provide some of the fiber found in okra which helps digestion. Okra is a great compliment to many foods.

Can large okra be pickled?

As for making the pickles, it couldn’t be easier. You actually pack the fresh okra into the jars with the pickling spices. Pour in pickling liquid, put lids on, and put the jars in a water bath for 15 minutes. You can water-bath can these for shelf storage.

Is it OK to eat okra with brown seeds?

Always select fresh and green young okra pods, because they tend to be the most tender and easiest to cook. Larger okra pods may be overmature and tough with brown seeds inside. A fresh okra pod will have white seeds hidden within it. Avoid buying okra that looks brown, shriveled, dry or decayed.

How long after pickling okra can you eat?

A rule of thumb is to allow your pickled okra to sit about 6 weeks before eating them.

Is pickled okra a healthy snack?

Okra is a nutritious food with many health benefits. It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties.

How long does pickled okra last?

Your refrigerator pickles will keep for 2 months, so be sure to label them with the date you made them and what the item is. Let okra pickle for 3-5 days before eating them. I tried mine at 2 days and the okra had somewhat of a slimy texture.