Pickled okra in a jar question

Y’all crazy

Whole thing

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I pickle a lot of okra every year

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What's your recipe?

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What's your recipe?

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Pretty simple really.

First thing I do is put a large pot of water on the stove to heat with enough water to cover the Mason jars by 1 inch. I'll add 1/4 cup of vinegar to the water to offset any minerals in the water that can cloud the outside of the jars----N.O. water has lots of minerals and if you don't add vinegar the jars will have a cloudy haze on the outside when cooled. It can be wiped off, but just a bit of vinegar prevents that.

Bring the water to 185 degrees as you busy yourself packing the jars for pickling.

Pack jars with okra and put them in real tight. As I pack the jars I place some cut up garlic in with them----maybe 2 toes per quart. Once the jars are packed I fill half way with vinegar and top off with water to fill the jar completely.

Then I pour the contents out the jar into a pot and bring that to a boil and add salt, mustard seed and hot pepper flakes to the brine. When it comes to a boil I pour the brine back into the jar of okra. Tap the jars with a utensil handle to get any trapped air out from around the okra pods, wipe the top of the jar clean, place the seal and screw on the ring to tighten the seal against the jar.

I then put the jar in the hot water bath for 15 minutes for quarts and then remove them to cool on the kitchen counter. They should form a vacuum as they cool and can be stored in a pantry until eaten. Once opened I do refrigerate them.

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My grandpa used to always keep a big jar of pickled okra and an even bigger jar of pickled pigs feet.

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I've always got quarts of pickled okra, eggs, sausage, green beans, beets, regular and sweet & sour pickles and a vegetable medley consisting of cauliflower, onion, garlic, carrots and green beans.

I've experimented with pickled Brussel sprouts and they come out great. I grow them every fall and only use the smaller ones for pickling.

As a kid I use to eat pickled pigs feet but haven't had any of them in decades, and doubt I will eat them again. Think I did eat them for shock value as a kid since many people found it disgusting.

Whole thing.

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So you don't need to bring to a boil? That would be great.

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No, bringing it to a boil only serves to cook the stuff in the jars and makes them very soft. I like my pickled products to have some "bite" to them and at 185, there is bite to the vegetables and enough heat to make the jars seal with a good vacuum.