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Pickled Okra Question

post #1 of 3
Thread Starter 

I just found this forum, so forgive me if I'm posting this in the wrong place!  Now on to my question.  I hope someone can help me.  I recently enjoyed a wonderful meal of "Shrimp Belvedere" from Savannah Dreams cookbook.  Do you know how impossible it is to find fresh okra in Colorado in the fall?  I have lots of pickled okra, so I'm wondering if I can use it in this dish.  I would think it would need to be rinsed first.  Anyone have an easy answer for a displaced Louisiana girl in Colorado?

   Jan

post #2 of 3

I would turn to your frozen vegetables in your grocery store. You might get lucky and find frozen small okra since that is a product but even if not you could use sliced okra which I think is fairly universally available. If you try to use pickled okra you'll be introducing vinegar and salt into the dish and the recipe doesn't look like that would fit. If it called for lemon juice you might get away with it but it appears to be a buttery savory dish and vinegar will add a sour note.

post #3 of 3
Thread Starter 

Ahhh... I was afraid of that. 

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