Pickled Okra

I am a great fan of okra in any form, and though I would lobby any theater to serve fried okra in place of popcorn, perhaps pickled okra is most palatable to the uninitiated. A simple southern hors d’oeuvre platter might be made of pickled okra with deviled eggs, green onions, celery, radishes, and pimento cheese. The okra has never failed to win converts and gives guests freedom to use one of the favorite lines of cocktail party chitchat, “I remember the first time I ever tasted …”