3 1/2 lbs. sm. okra pods
4 cloves garlic
2 sm. hot peppers, cut in half
3 c. water
3 c. vinegar
1/3 c. canning salt
2 tsp. dill seed

Pack okra firmly into hot jars, leaving 1/4-inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed, and bring to a boil. Pour hot liquid over okra, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yields about 4 pints.