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.
The prep was based on what we did on 8/3/2021 that was based on the first effort on the one in 2019. The only difference is using our dehydrated Carolina Cayenne Peppers in lieu of Jalapenos and Serranos.
- Sanitized jars and lids in boiling water.
- Packed 4 pint jars with fresh small okra from our garden with stem ends trimmed off.
- Made the brine with the following ingredients and brought it to a boil.
- 3 cups white vinegar,
- 3 cups water
- 1/4 cup + 1T canning salt,
- 1/8 cup + 1T sugar
- NOTE: These amounts are not exactly what the past pickled was. That was for 3 pints of okra mix 2C+2C+¼C+1/8C.
- Pour over okra, filling to 1/2 inch from the top.
- While filling added:
- Large cayenne peppers dehydrated this week from Carolina Cayennes that are hotter than typical cayennes. Equivalent to 1/4 teaspoon.
- 2-3 garlic cloves, each cut in half in the bottom and top and
- 1 level tsp. of dill seeds in the bottom of each jar and 1 in the top.
- Place jars in the canner so covered by 1 inch of simmering water. Bring water to a rolling boil for 10 minutes.
- Cool, label, and store