Ok, so, shout out to Paula Deen for giving me the basic vinegar, water, salt and sugar ratio. BUT, not to toot my own horn…my tweaks make this pickled okra ahhhmazing! I use pint sized jars in my recipe so if you use quarts, please double the measurements. This makes about 4 pints.
Basic Brine Base
2 cups water
1 & 1/4 cup white vinegar
2 Tablespoons pickling salt
4 teaspoons sugar
2 cloves fresh garlic
Per Jar Additions
1/2 teaspoon dried minced onion
Pinch of red pepper flake
Dill weed (the top as it’s still in the yellow flower stage before it seeds)
In a pot combine the Basic Brine Base ingredients. The garlic is peeled, sliced and added to the pot during the heating process and will be removed prior to adding to jars. Heat the brine until all granuals are dissolved, set aside with the garlic floating (it adds flavor – trust me).
To sterilized jars add in all of the Per Jar Additions and one sprig or flower head of dill per jar. Pack clean okra tight to avoid okra floating and take care not to cut the okra anywhere but where it was removed from the plant.
Remove garlic cloves from brine. Fill jars leaving 1/2 inch headspace. Place boiled lids on the jars and hand tighten. Process in hot water bath for 10 minutes. Let cool until you hear the pop!
Give it a good week to soak and eat whenever you want! You won’t be sorry!
**TIP**. You’ll know the brine sugar to salt ratio is perfect if you no longer taste that raw vinegar zing. Sometimes I like to adjust things depending on how vinegary the vinegar is…if that makes sense. I know my brine is good when I get the urge to sip spoonfuls of the stuff when I taste test it. Odd? Maybe, but its so good!
Oh! I found these little do-dads on Amazon! They keep things from floating and work great on okra. They come in two sizes and are reusable.
ViscoDisks <- Here is the link!