I bought a little starter kit which included a jar grabber (I am very technical with my terminology), a lid magnet, a funnel, and a bubble-popping/measuring device, which I didn't feel the need to use.
Here is the recipe for the brine (taken straight from epicurious.com):
- 1 pound okra (3 1/2 to 4 inches long)
- 6 garlic cloves, peeled
- 3 cups cider vinegar (24 fluid ounces) *I used Braggs Unfiltered Apple Cider Vinegar- I love vinegar, but others may think this is too strong*
- 1 cup water
- 1/2 teaspoon dried hot red pepper flakes
- 1 1/2 tablespoons dill seeds *Next time I'd make it 2 Tbsp
- 1 tablespoon mustard seeds *Next time I'd make it 1 1/2 Tbsp)
- 1 1/2 tablespoons kosher salt
- 1 tablespoon sugar
- Special equipment: 6 (1/2-pt) canning jars with screw bands and lids; an instant-read or candy thermometer
After some more reading, I found that you can just put the jars in the dishwasher on the "sanitize" setting if you don't want to boil them.
Adding the brine
A few tips I have recently read on keeping the okra crispy:
*Add a grape leaf to each jar
*Add alum to each jar
*Before adding the brine, soak the okra in an ice bath for about an hour
Here is a great step-by-step to follow, with a slightly different brine recipe.
Anyone with canning experience- please feel free to leave comments!