4 or 4 1/2 lbs. sm. okra pods
7 cloves garlic
7 hot peppers
7 tsp. dill seeds
1 qt. vinegar
1 c. water
1/2 c. pickling salt

Wash okra well. Drain and set aside. Place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2 inch head space; add 1 teaspoon dill seed to each. Combine vinegar, water, and salt in a large saucepan; bring to a boil and pour over okra. Screw metal bands on tightly. Process 10 minutes in a boiling water bath. Let pickles stand at least 5 weeks before opening. This is really hot. You may want to cut the amount of spices used.