Comments on: Wedding Bells

By: alex

alex — Fri, 16 Jul 2010 18:44:55 +0000

Matt: WORD. We’ll adjust the reppie.
EVERYONE: barring full bore pasteurization–boiling the jars for a good while after canning–this is NOT a good idea to let sit in your cellar for 4 years. Reefer these dudes asap, and keep under cold storage until consumption, which should happen within 4-6 weeks.

By: Matt

Matt — Fri, 16 Jul 2010 18:04:01 +0000

Hey guys! This sounds awesome and delicious and I wish it was in my mouth right this moment. Maybe include a note about pasteurization or refrigeration at the end of the recipe? Things will probably be fine if you’re only going to wait a week and then consume them all, but if you’re prepping for longer storage you’re going to want to pasteurize the jars after sealing. Or if just capping them, stick them in the fridge. Foregoing both entirely and just leaving the jars out at room temp is a baaaaaad habit to get into when it comes to pickling and food preservation. But boy, I do loves me some pickled okra.

By: Ashley

Ashley — Thu, 15 Jul 2010 13:02:01 +0000

I follow your blog and was so psyched to find out last week that I’m attending the wedding you’ve been writing about. It’s gonna be amazing, the food and everything else. Can’t wait!

By: schramm

schramm — Thu, 15 Jul 2010 12:03:38 +0000

still and always the best!

By: EVAN

EVAN — Thu, 15 Jul 2010 11:18:10 +0000

Why not pickle it and then deep fry?

By: dalas v

dalas v — Thu, 15 Jul 2010 11:14:06 +0000

Yeah man, I love pickled okra. I love fried okra even more!