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Okra pickles are especially refreshing right now. But surprisingly, I found them more than adequate-I actually enjoyed eating them and was thankful that I had more than one jar as I learned that I my friend was correct-pickled okra is indeed a very good thing. Having only the pickles on hand, I decided that they would have to suffice. That night, after enjoying myself a bit too much, I ended up in my motel room hungry. None of my table mates wanted their jars and since I hate to see good food go to waste, I ended up with several jars of the pickles. I was at the annual Southern Foodways Symposium in Oxford, Mississippi and during a gumbo luncheon, jars of Tabasco spicy pickled okra were offered as gifts. It wasn’t until last October that I finally took the okra-pickle plunge. She chided me and told me that my attitude needed to change as I was missing out on a very good thing. I admitted that I had never even tried them before, I was so adamantly against the vegetable. I must have not expressed the appropriate amount of enthusiasm for her discovery because she said, “What’s wrong, don’t you like okra pickles?” I only started eating fried okra a few years ago (though have since made up for much lost time) and pickled okra is an even more recent addition to my table.Ī Texan friend had called me, thrilled that she had found “Talk O’ Texas” brand of pickled okra at a New York grocery store. I come late to okra, which belies my Southern heritage, I know.

But if you present me with a plate of fried okra or a jar of pickled okra, I’ll eat it-happily and greedily. My head tells me that I don’t like okra-I find it slimy and strange. But okra and I have a more complicated relationship.