Which vegetables need to be cooked before/during pickling?

[Kent Wang]

I've made lots of pickled cucumbers by just putting them raw in vinegar, salt and sugar, and storing them in the fridge for about a week.

I bought some okra recently and have done the same thing, but all the recipes I can find on the internet of pickled okra involve either boiling the liquid then pouring over the okra or the entire jar. The techniques seem to have a focus on sterilizing for canning, but I'm going to eat these as soon as they're ready so am not worried about that.

Raw pickled cucumbers I can understand, because raw cucumbers taste good, but would raw pickled okra taste good? I've never had raw okra.

[Blether]

I can't speak from experience about pickling it, but raw okra is fine, if somewhat slimy. It's quite popular in Japan.

ETA: serving suggestions

Edited September 22, 2011 by Blether (log)