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DILLED OKRA 
8 or 9 pts. okra (2 to 3 inches long)
Fresh dill
8 to 9 cloves garlic
Alum
1 1/2 pt. vinegar
3/4 c. canning salt

Pack okra in sterilized pint jars tightly. Add 1 bunch of dill, clove of garlic and 1/8 tsp. alum. In large pan, boil 1 1/2 pints vinegar, 3/4 cup canning salt and 2 1/4 quarts water. Pour over okra and seal immediately. Will make 8 to 9 pints.
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