definitely not enough vinegar... you might use this recipe
http://www.uga.edu/nchfp/how/can_06/pickled_dill_okra.html

personally I've never met an okra pod that wasn't slimy and limp after being in a hot water bath for 10 minutes. Thus, I don't even try pickling.

Although I'd like to hear what some folks say about adding pickle crisp.

kay

I have seen where people can it and its not slimy.

if you find out how (also crisp?) please let me know... buying Talk o' Texas via email is expensive.

k

I agree there isn't nearly enough vinegar in your recipe to be safe. It needs to be at least equal amounts of vinegar and water like the approved recipe Kay linked above. But even better is a little more vinegar than water. The type of vinegar - white vs. cider - doesn't matter.

Pickle Crisp (or even a lime pre-soak) works fine on okra if you want to go that route. But the secret I think to crisp pickled okra is using young pods only. The bigger, older pods will quickly go soft and slimy no matter how you prepare them because they contain much more of the starchy gel.

General guidelines at NCHFP say that slippery/slime in pickled foods can be caused by: leaving on the blossom ends, not enough vinegar, using weaker than normal vinegar (less than 5%), not enough brine, improper processing, or molds on any of the ingredients.

Personally, I would toss these as potentially unsafe to eat.

Dave

I did use 5% vinegar and my pods was young and small. Never tried pickle crisp before. This recipes has several reviews on it and people said they had used it for a couple of years. It came from Allrecipes.

I will up the vinegar like 2cups vinegar to one cup of water. Hope that will work.

Do you think the 5 pints I have made will be alright in the refrig.?

how long since you finished them?

k

Dave- thanks for the tips. I never knew the smaller ones were less slimy. My husband doesn't like okra because he finds it slimy so I will try cooking some little baby ones for him.

This recipes has several reviews on it and people said they had used it for a couple of years. It came from Allrecipes.

Unfortunately that doesn't mean the recipe is safe for canning. Cooking recipes from that source are fine, but that particular site is notorious for unsafe canning recipes. For both success and safety it's always best to stick with the approved sources like Ball and NCHFP for tested canning recipes.

Dave

I canned them last week.

Sorry, you should dump them. A week is too long. Anything longer than 24 hours is too long to trust to eat. They could have botulism in them since they are low acid and you did not add nearly enough vinegar. For your safety, please, do not use recipes from online from people who have no food preservation training.
Stick with the Ball blue book, any of the extension websites or publications, things that state they use USDA tested guidelines. Otherwise you put yourself at a risk for getting food poisoning.
You will find some veggies need 100 percent vinegar to be safe. Check each one carefully so you will know.

Speaking of All Recipes website, I found a recipe for canning apple pie filling. It called for 1/2 cup of flour per quart! I won't be using recipes off of there except for something obviously safe, like high acid jams.

Has anyone used "Pickle Crisp" in making pickled okra and if so, did it make the okra crisp? What is their recipe? I have made pickled okra this summer and it tastes good, but is not crisp. I have lots of okra coming in right now and would love to make some crisp pickled okra.

Yes Pickle Crisp can by used in pickled okra, or any other pickled product. It is a "too taste" additive so you have to do a bit of experimenting. Begin with using the label directions amount and then reduce the amount as needed to suit your preference.

Personally we use 1/2 tsp. added to each quart jar.

Dave

I have had great success using the Pickle Crisp in all my pickled vegetables.

The thing I did to get nice, crisp pickled okra is to go with fermentation rather than the immediate vinegar and process. I fermented in the salt water for 3 to 6 weeks, included some dill, garlic, and hot peppers. Although I try to keep some of these in an extra refrigerator to get the benefits of the fermentation, they can also be easily canned. They are far less slimy and more crisp than any of the ones I used to can in the ways described in the previous posts.

I also used this receipe ......my okra wasnt crisp either. Soggy.....

All Recipes is a cooking site, not a canning site despite what they claim. There are any number of unsafe canning recipes posted there. Stick with tested and USDA approved sources for canning recipes.

Dave

https://www.simplyrecipes.com/recipes/pickled_okra/ 

This recipe is not slimy

Mine are crispy 2 years