Friends and neighbors It is good pickled okra -- but I'm not sure there is much (any) heat. However, I save the brine from my homemade dill pickles for when stuff like that happens. I pour off the juicec from the purchased product, and pour in my own brine. Keep them in the refrigerator. When I make dills, I use anywhere from 5 - 7 little chiles in each quart jar. Not horribly hot -- but I don't like pickles that don't bite back. Nels in ND > something new on the shelf: Pickled Okra from Talk o' Texas. I grabbed a jar > of the "hot". When I got home I cracked the seal and sampled. I think the heat would disappoint even the > chileheads of mild persuasion.