3 lb. young okra
1 clove garlic per jar
1 head dill per jar
1 qt. water
1 pt. wine vinegar
1/2 c. salt

Wash okra and pack it into jars. Put 1 clove of garlic and 1 head of dill in each jar. Make a brine of a quart of water, the vinegar and salt. Heat it to the boiling point and pour it over the okra. Seal the jars and let them stand for 3-4 weeks before opening.