Buc-ee's Spicy Pickled Okra

Okra divides families. Pickled okra, especially the spicy kind, has a way of bringing them back together, because it has a snap that wins over a lot of people who swear off the fried or stewed versions.

People search for it as Buc-ee's spicy okra, Buc-ee's spicy pickled okra, or hot pickled okra. This jar is the hot one.

How we'd use it: as a Bloody Mary garnish, which is a Southern classic for good reason, on a relish tray beside deviled eggs, sliced into tuna salad, or eaten straight from the jar with a fork while standing at the fridge. The long green pods also look sharp on a charcuterie board.

The honest part: if you're feeding a mixed crowd, put out a jar of the regular Pickled Okra too and let people choose their own adventure. Heat tolerance varies, and to us this one is lively rather than punishing. Either way, save the brine. A splash in a vinaigrette or a dirty martini is a fine second life.