8/30/2025 – Made one quart of refrigerator pickled okra with the brine proportions as used here. The small pods of okra had the stem and shoulder removed leaving enough to hold in the interior slime. Tasted after three days and it was ok, but was better after one week.
- 1 Cup Water
- 1 Cup White vinegar
- 1 Tbsp sugar – [Should have been 4.5 tsp (1.5 Tbsp) and not 3 tsp]
- 1 Tbsp sugar
Brought to a boil.
Put half of the following in the bottom, packed in the small okra, and half on top of the okra.
- 1/4 tsp cayenne pepper flakes from the Garden
- about 4 cloves o garlic
- 1/2 tsp dill seeds in bottom and Mary came along and said that is not enough so put 1 heaping teaspoon on top of okra.
Poured boiling liquid to within 1/2-in of the top. Had exactly the right amount. Next time add a little more water and vinegar to be sure.
9/12/2025 – Made two quarts as those made on 8/30 are great. The portions for the brine below is correct even thought the above did not have the correct amount of salt. The amount of brine was just enough to fill the two quart jars packed with okra.
- 2 Cup Water
- 2 Cup White vinegar
- 3 tbsp salt
- 1 tbsp sugar
- 3 fingers of garlic in the bottom and 3 on top
- Good pinch of pepper flakes in the bottom and on the top
- 1 heping tsp of dill seed on the top.
Note the sugar was short 1 Tbsp.
