8/3/2022 – Given the 60-ft row of Clemson Spineless and the 60-ft row of Red Burgundy okra at the beginning of their season…at least this year…we had enough to make our popular pickled okra.

8/18/2022 – Made 4 more pints using this recipe and process.

8/1/2024 – Two years later we found two pints. We opened one and, at room temperature, they were still firm and had a good flavor.

8/19 & 29/2025 – Made 6 pints so increased the brine by 50 percent for the 8/19 prep and had far too much. On 8/29 made the recipe quantities for 4 pints and had more than enough for 6 pints.

8/18/2022 – The prep was based on what we did on 8/3/2021 based on the first effort in 2019. The only difference is using our dehydrated Carolina Cayenne Peppers instead of Jalapenos and Serranos.

1. Sanitized jars and lids in boiling water.
2. Packed 4 pint jars with fresh small okra from our garden with stem ends trimmed off.
3. Made the brine with the following ingredients and brought it to a boil. [See note above on 8/19/2025 as this makes enough for 6 pints.]
   1. 3 cups white vinegar,
   2. 3 cups water
   3. 1/4 cup + 1T canning salt,
   4. 1/8 cup + 1T sugar
   5. NOTE: These amounts are not exactly what the past pickled was. That was for 3 pints of okra mix 2C+2C+¼C+1/8C.
4. Pour over okra, filling to 1/2 inch from the top.
5. While filling added:
   1. Large cayenne peppers dehydrated this week from Carolina Cayennes that are hotter than typical cayennes. Equivalent to 1/4 teaspoon.
   2. 2-3 garlic cloves, each cut in half in the bottom and top and
   3. 1 level tsp. of dill seeds in the bottom of each jar and 1 in the top.
6. Place jars in the canner so covered by 1 inch of simmering water. Bring water to a rolling boil for 10 minutes.
7. Cool, label, and store