4 lb. small tender okra
8 c. pure vinegar
10 pods red or green hot pepper
3/4 c. plain salt
1 c. water
10 cloves garlic

Wash okra; pack into hot, clean jars. Place 1 pepper pod and 1 clove garlic in each jar. Heat vinegar, water and salt to boiling. If desired, mustard seed and celery seed may be added to the vinegar mixture. Pour hot vinegar over okra and seal. Let stand 8 weeks before using.

Makes 10 pints.