Tangy, Crunchy, Spicy.
Our okra was developed with a multitude of uses in mind. My first-ever dish created for a restaurant menu was a bloody-mary pasta. Since, I’ve been chasing the perfect pickled okra myself, and I didn’t stop looking until I made it – twenty years later. I see people enjoying these in drinks, topping stews and gumbos, on crackers with pimento cheese, and just by themselves. My highest compliments ever are from people who say they don’t like okra – or didn’t until they tried mine. So that’s why we made: THE Bramble Pickled Okra!
One food that’s the perfect pairing:
Pimento cheese
