Your pickled okra is only as good as the freshness of the star ingredient. For the most tender yet firm result, pick this ...

Pickling isn't just for cucumbers. Here's which other fruits and vegetables you should be adding to a brine. (Getty Images) The question is ... how should you get started? What exactly should you be ...

This is a quick pickle; you’ll want to store it in your refrigerator and eat it within a month. This made three jars for me — one to keep, one to share at work, and one to give to another okra lover.

Cleaning out the refrigerator is a messy task. If yours is anything like mine, there are leftovers that have seen better days and half-empty jars of condiments and sauces — some with white fuzzy stuff ...

In the back of my mind I knew okra had spines. Why else would seed sellers market some as spineless? And I knew spines referred to more than the fuzz found on the pods. And I knew one should wear ...

Do not use okra that is too big. Three inches or smaller is just about rich. Bigger okra is tougher. (NOLA.com | The Times-Picayune archive) Judy Laine writes from Talisheek, "I am looking for a real ...

The man knows his way around a pickle: Chef Jeffrey Wolgamott gives a cooking demonstration on pickling in 2013. (The NOLA.com | Times-Picayune archive) After a commenter asked for the Pickled Okra ...

ONE particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even ...