1 1/2 qts. white vinegar
1 pt. water
1/3 c. canning salt
2 garlic buds to jar
4 tsp. dill seed
1 hot pepper (optional)

Heat jars to boiling, put garlic and okra in jar. Mix vinegar, water and dill. Bring to boil. Pour over okra and seal. Makes 5 pints.

Note: This is an old recipe. Revised canning methods call for processing quart jars 25 minutes for pints, 40 minutes for quarts at 10 lbs. pressure in a pressure canner before storage. Consult your favorite canning reference for more details on proper canning techniques.