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Do you put a couple cayennes or garlic cloves in the jar with your okra?  If I'm pickling a lot, I'll put two or three cayennes in every third jar for variety.

Grape leaves will provide alum.  Alum itself, a pinch to up to a quarter teaspoon per jar.  I can taste the quarter teaspoon, so you might want to scant it down.

Also, vegetables stay stiffer if you snip off a tiny bit (1/16" to 1/8 ")  from the blossom end, the nose, which is where the enzymes that cause softening are concentrated.  This also helps the vinegar or salt solution, whichever you're using, to penetrate.

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