I've seen recipes for dill pickles using alum. I've also read about lime (calcium hydroxide) soaking before canning. Does anyone have any ideas on these or others for keeping my okra crisp.
**Please note. I don't need more recipes. Just ideas on how to keep the okra from becoming soggy.**
2007-08-24 16:34:51 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
use alum
2007-08-25 03:51:10 · answer #1 · answered by lildeb1258 3 · 1⤊ 0⤋
Keep your okra inside and not outside in the breeze. You want your okra wind free. During the day at 4 P.M. is the worst time for this.
2007-08-24 17:04:20 · answer #2 · answered by Anonymous · 1⤊ 0⤋
I think tossing your okra in sugar before you add it to the picking solution will keep your okra crisper. In Southeast Asia, they pickle cucumbers and it's the balance between sugar and salt to determine the crispiness of the pickled product. Try it out!
2007-08-24 17:05:58 · answer #3 · answered by shiftace 3 · 1⤊ 0⤋
Add 1/8 tsp alum to the jar before pouring brine over. That's for a pint jar, double for a qt jar.
2015-07-29 05:23:56 · answer #4 · answered by Dallas M 1 · 0⤊ 0⤋
Wow. I would suggest seeing about the strength of the brine. I would think a stronger brine and a shorter boiling time might do it.
2007-08-24 20:39:48 · answer #5 · answered by Warren D 7 · 1⤊ 0⤋
i'd dip my okra in cider...
that ought to keep it good and crisp.
2007-08-24 16:44:29 · answer #6 · answered by mr. cool 3 · 1⤊ 0⤋
YOUR SOOOOO EFFING AWESOME!!!
2007-08-24 16:41:43 · answer #7 · answered by Anonymous · 1⤊ 0⤋