I pickled some okra, Serrano, and banana peppers last month and finally cracked them open to taste. The serranos, and bananas were awesome... The okra was way too tough, it was like pickled rope. This is okra from our garden, which we're getting lots of, but it appears we are waiting too long to pick it or something, because its super fibrous and leathery. Anybody got tips on when to pick okra to avoid this?
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