Diary of a Wimpy Pickler

First, let me get something straight.  These are marinated, not pickled.

They can't be pickled.  I don't know if I've mentioned this before, but when it comes to pickling and canning I'm a SUPER giant wimp.  I want to try canning and pickling.  I do.  It seems like all of my internet friends are into canning so that makes me think that maybe there's something cool about it.

But then some jerk comes along and writes up a list of things to look out for when canning.  Like in my latest issue of Louisiana Cookin' Magazine.  Someone decided it would be a great idea to alert me about the dangers of home canning.  Right when I was about to finally decide to go ahead and do it.

So there I am looking forward to finally doing some canning/pickling.  Even went out and bought supplies.  Then I see the article on "Preserving Summer's Bounty: Pickling, Canning, and Preserving Techniques."  Now, I think most people would like to preserve summer.  I mean, the end of summer means the start of school.  Summer should last as long as possible.

But this article lists 21 points (yeah, I counted them) --dos and don'ts--of home canning.  And you just know if you mess up one of the 21...just one little bit, someone's gonna be blaming you for throwing that little "harmful bacteria" shindig.  It would be worse than having The Cheese Touch!

Zoo-Wee Mama!

So I chickened out.  Again.  Instead of pickling the okra my dad gave me, I marinated it like he does.  It was easy.  But now every time I see the container of them in the fridge, I'm reminded of what a wimp I am.  Just can't get past the fact that I might poison family and friends.  Who wants to be known for that?

Anyone know what to do with a bunch of mustard seeds and jars?  The vinegar...well, I'll have very clean drains.

For this non-canning project, you'll need a large pot of simmering water, a colander or slotted utensil, Italian salad dressing, and okra.  You'll want small pods like the ones on the left.  The ones on the right are too big and will be tough and fibrous.

Those are better suited for long-cooking, like Smothered Okra.

My dad says the okra has to be par-boiled first.  But he couldn't tell me for how long.  He said he just checks.

He also said not to overdo it; they have to be just right.

Sigh.  Parents. 

I'm going to assume that I should cook them until they give just a little.

Drain then let them take a nice long soak in Italian salad dressing.

Covered in the fridge.

Just wanted to throw my own safety list out there.

These can be eaten right out the fridge as you walk by.

Or used as salad bling.

Unfortunately, they do have that classic okra slime.

Can't cook the snot out of them like for smothered okra.

This is linked to
What's On the Menu Wednesday @ Dining With Debbie

I don't really have to type up a recipe, do I?