2 lbs. sm. okra
4 tbsp. dill seed
4 cloves garlic
3 c. vinegar
1 1/2 c. water
1/2 c. salt

Trim tough stems from okra pods. But do not cut into seed pops. Pack into 4 sterilized pint jars. Add 1 tablespoon dill seed and 1 clove of garlic to each jar. Mix vinegar, water, and salt in saucepan. Heat to boiling point. Pour over okra in jars and seal. Let stand for 3 weeks to ripen. Chill before serving. Yield: 4 pints.