Talk O' Texas Crisp Mild Okra Pickles, 16 oz
🌾 Gluten-Free
🥑 Low-Carb

Talk O' Texas Crisp Mild Okra Pickles, 16 oz

$12.70

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Product Details

Whole okra pods packed by Talk O' Texas of San Angelo, Texas, in a 16 fl oz (473 mL) glass jar. The mild variety is brined with vinegar, salt, garlic and dill, carrying the same garlic dill seasoning as the brand's hot version without the added heat. Talk O' Texas grades its okra through a four-step process, hand-packs the pods into each jar, and then pasteurizes them under controlled conditions.

The pods are packed whole rather than sliced. Common uses include eating them straight from the jar, setting them out on a relish or snack tray, and using a single pod as a garnish in a Bloody Mary or a martini. They can also be chopped into salads, or served alongside barbecue, cured meats and cheese.

Directions & Storage

Keep the jar in a cool, dry place until opened. Refrigerate after opening.

Talk O' Texas Crisp Mild Okra Pickles, 16 oz $12.70

Questions About This Product

The things people actually want to know before they cook with it.

Are pickled okra slimy?
No. The mucilage that makes cooked okra slippery is concentrated in the centre of the pod around the seeds, and it is released when the pod is cut or chopped. These are pickled whole, with the pods left intact, so it stays inside. Acid also thins mucilage, and a vinegar brine keeps the pods firm rather than cooking them down.
What do you eat pickled okra with?
Straight from the jar as a snack, on a relish tray or a cheese and charcuterie board, and above all as a Bloody Mary garnish, which is the use most people know them for. Talk O' Texas also puts one in a martini and calls it an Okratini. They stand in anywhere a cucumber pickle would, including alongside barbecue, in a chopped salad or on a sandwich plate.
Are these fermented or vinegar pickled?
Vinegar pickled. The brine is water, vinegar and salt with spices, so the sourness is added acidity rather than lactic acid produced by fermentation. That means no live cultures and a consistent sharp flavour, as against the deeper, funkier taste of a fermented pickle.
What is the difference between the mild and the hot?
Heat only. Talk O' Texas states both have the same garlic dill flavour and the hot simply has the extra kick. The mild version carries the garlic and dill without perceptible chilli heat, which is the one to reach for if the okra is going to children, a relish tray or a dish where heat would compete.
Why do they stay crisp?
Three things. The pods are small and pickled whole rather than cut, they go through a four-step grading process and are hand-placed in the jar so bruised or oversized pods are excluded, and the brine contains calcium chloride, a firming agent that reinforces the pectin in the pod wall so it does not soften in the acid.
Do pickled okra need to be refrigerated after opening?
The unopened jar is shelf stable and keeps in the pantry. Once the seal is broken, refrigerate it and keep the pods submerged in the brine, since the brine is what preserves them and any pod left sitting above the liquid will soften and discolour first. Use a clean fork rather than fingers to fish them out.
Do you eat the whole pod?
Yes, apart from the stem. Hold the pod by the stem end and eat down to the cap. Because they are pickled whole and uncut, the small seeds stay inside and are eaten along with the pod; they are soft and barely noticeable. The woody stem itself is not eaten.
What do pickled okra taste like?
Tart and salty from the vinegar brine, with garlic and dill carrying most of the seasoning. The pod itself is mild and green, closer in flavour to a green bean than to a cucumber pickle, and the texture is firm and snappy with soft small seeds inside. The mild version has no heat behind it.

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