By Helen Witty and Elizabeth Schneider
A tender-crisp pickle, peppery and tart, a surprise to those who have only tasted okra as a cooked (and pleasantly bland and gelatinous) vegetable. This Southern favorite is often offered by specialty shops and sellers of mail-order foods.
Unfortunately, many store-bought okra pickles are vastly oversweetened and blindingly hot with red pepper. In okra time—summer and fall—do try making your own and control these factors. Your pickles will be ready to eat after about 6 weeks of mell