While it may be difficult to harvest your own okra , it is possible and proves inexpensive.
Avoid okra that look shriveled or are soft when squeezed. The okra should snap rather than bend.
Defuzz under running water. Rub the pod gently using a fine nylon scourer, paper towel, or a vegetable brush. [1] X Research source Pat the okra dry inside a dishcloth or spread it out to air dry.
Pour half a cup of vinegar into a bowl for every 500 g (1 lb) of okra. Gently swish the vinegar over the okra to coat all okra in the bowl. Leave for 30 minutes to soak in the vinegar. Remove the okra and rinse well. Dry and use as suggested by the recipe.
Slice into even-sized pieces for Cajun and Creole stews (e. g. , gumbo) that are thickened using okra after topping and tailing it. Cut into slices or leave whole for frying (see below). Leave whole (but cleaned and prepared) for stews and casseroles where the recipe requires this. If the okra is cooked whole, it is not able to release its gelatinous substance. [3] X Research source If using as a thickener, blanch the whole okra first. Slice the okra and add to the dish 10 minutes before cooking time finishes. [4] X Research source
