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This is the best spicy pickled okra we’ve ever had! Vibrant, fresh, firm, crunchy... and never, ever slimy.
We love to eat them straight from the jar, or serve them on a platter at a party. When we’re feeling really adventurous, we do as Pacific Pickle Works does: batter them up and deep fry them for some fried pickled okra – Southern style! With some spicy hot sauce infused aioli.
So branch out from cucumbers, people! Your snack time possibilities are about to get way more interesting.
TIP OF THE TONGUE
These are great right out of the jar but the appetizer possibilities are endless. Try wrapping one in ham then slicing in rounds. Pile a few on your cheese plate. Garnish a Bloody Mary or add some extra heat and tang to your martini. And don’t forget to save the brine and marinate your brisket!