Dusty green of a jarred okra pod, long after the vinegar took hold.
Pickled Okra is a medium olive, close to brown.
It can be described as medium, moderate, matte and dusty.
Set in black, because black reads best on it.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Read on WikipediaOkra, Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to West Africa. Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible green seed pods, okra is used in the cuisines of many countries.
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