Okra has a reputation. Southern. Gumbo. “Slimy.” Let’s pickle them, instead, and leave the stereotypes behind.
The first time I had battered, fried olives was about 20 years ago in Tivoli, Italy in a little restaurant off a twisty, windy street. I’ve since seen them pop up on a few restaurant appetizer menus.
My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!
Need a no-fuss fast appetizer – and one that pulls triple duty as a dip, sandwich spread and pasta sauce? Look no further than your pantry.