I was at Rosemeade market last Saturday, and noticed they had a new crop of fresh Okra from South Texas. I love pickled Okra, and now is the opportunity to make Okra Sour Pickles. So I bought 1.5 pounds of fresh Okra, and 1.5 pounds of small pickling Cucumbers. The brine I make is roughly 5% salinity, and to make it boil 1.5 Quarts of Vitalized Water, and added 4.5 tablespoons of Sea Salt. Then let the brine come back down to room temperature. This is important because we do not want to cook the Okra, or Cucumbers.