Pickled Okra – 2021

8/3 and 8/10 and 9/9/2021 – This post is for the three water-bath picklings that were done the same and based on what was done in July 2019 that was very good. On 9/6/2021 Kelley opened a pint made on 8/10/2021 (almost a month old) and liked it a lot. Besides being great pickled okra the recipes provide guidance on how much brine to make for jars of raw okra.


8/3/2021 – This preparation was the same as our first-ever pickled okra in 2019 that was inspired by the recipe at Southern Living Magazine here. The okra came from the Clemson Spineless plants. What we did to make three pints was:

  1. Sanitized jars and lids in boiling water.
  2. Packed 3 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.
    1. 2 cups white vinegar,
    2. 2 cups water
    3. 1/4 cup canning salt,
    4. 1/8 cup sugar
  4. Pour over okra, filling to 1/2 inch from the top. This made the correct amount for 3 pints.
  5. While filling added:
    1. 1/2 green jalapeno cut into spears. Place one 1/4 slice spear on each side of the jar,
    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

8/10/2021 – Made 4 more pints using the same process and brine as above. As the quantity made by these amounts of the brine’s ingredients was just enough for the 3 pints on 8/3/21, and we would need 33% more for 4 pints, we made 50% more to be sure we had enough. We had more than enough and what was left would have been enough for a 5th pint.

The brine that would have been enough for 5 pints had these components.

  • 3 cups white vinegar,
  • 3 cups water
  • 3/8 cup canning salt,
  • 3/16 cup sugar, (half of a 1/4 cup measure plus half of the free space) and

9/9/2021 – This preparation was the same as the first one above with the okra being a mix of all four varieties grown this year. What we did to make three pints was the same except for the pepper.

  1. Washed new jars and dipped lids in boiling water.
  2. Packed 3 pint jars with fresh small okra from our garden with stem ends and tips trimmed off.
  3. Made the brine with the following ingredients and brought it to a boil.
    1. 2 cups white vinegar,
    2. 2 cups water
    3. 1/4 cup canning salt,
    4. 1/8 cup sugar
  4. Ran hot tap water over the outside of the jars to pre-heat them before the boiling brine was poured into them.
  5. Pour the boiling brine over okra, filling to 1/2 inch from the top, adjusting as needed. The brine ingresient quantities again made the correct amount for 3 pints.
  6. While filling added:
    1. 1 red serano cut in half. Place one 1/2 slice on each side of the jar;
    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.
  7. Place jars in the canner so covered by 1 inch of simmering water. Brought water to a rolling boil for 10 minutes.
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