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3 1/2 lbs. sm. okra pods
5 cloves garlic
5 sm. fresh hot peppers
1 qt. water
1 pt. vinegar (5% acidity)
1/3 c. pickling salt
2 tsp. dill seeds

Pack okra tightly in hot sterilized jars, leaving 1/4 inch head space. Place a clove of garlic and a hot pepper in each jar. Combine remaining ingredients in a saucepan, bring to a boil. Pour vinegar mixture over okra leaving 1/4 head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath 10 minutes. Yield: 4 to 5 pints.
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