Following is Joe's Pickled Okra recipe. It can be used for all sorts of pickling. I used it on the banana peppers, and Jill says they've done Giardiniera (carrots, cauliflower, celery, peppers, onions, zuchinni). This IS NOT a USDA-approved canning recipe. It is a very old recipe from before the days of food scientists and litigation. One can't assume this recipe is absolutely safe for use, especially for people who live in states with high loads of botulism spores (west of the Rockies.)
1 quart white vinegar
3 quarts water
1/4 - 1/5 cup canning, pickling or kosher salt
1/8 tsp alum per pint jar
Optional: add garlic, dill or hot peppers to taste
- Sterilize jars.
- Mix vinegar, water, and salt in pot and bring to boil.
- While waiting for solution to boil, pack sterilized jars with fruit or vegetable of choice.
- Pour boiling solution over packed jars and let cool enough to handle.*
- Pour liquid in jars through a strainer back into solution in pot on stove and return to boil.
- Do this four (4) times. According to uptake of solution by produce, 3 times may suffice.
- On the last time, add 1/8 tsp alum to each pint jar.
- Top with canning lid and ring.
- Let seal and cool overnight. Remove ring and rinse jars. Date and store.
- Let jars sit for 1 month before eating.
*When I can handle the jar this way, it's cool enough. I don't want to get burned doing this.