8 c. vinegar
8 c. water
1 c. salt
Several lbs. fresh okra, washed and stems cut off
1 tsp. dill seed
2 cloves garlic, chopped
2 sm. hot peppers, chopped

Boil vinegar, water, and salt together about 10 minutes. Meanwhile, place okra in pint jars. Divide dill, garlic, and peppers so that some of each are on top of each jar of okra. Pour hot liquid into jars. Let cool; seal. Put jars aside at least 3 weeks for pickling process to take place. Chill before serving. Yields: About 10 pints.