Q: My daughter and I bought some tasty pickled okra. We ate it quickly, but there is a lot of liquid left in the jar. Can I add our home-grown okra to the jar to get pickled okra? How long would it take to pickle?
A: I turned this question over to Andrea Weigl, the food editor at the Raleigh News & Observer and the author of Pickles: A Savor the South Cookbook (UNC Press, 2014).
That’s a great thing to do as long as you keep it refrigerated, she says.
“Feel free to add your okra to that leftover brine to make a refrigerator pickled okra. I would let them sit a week before sampling them. I bet they will be best closer to a month.”
— Kathleen Purvis
Charlotte Observer