3 lbs. fresh okra, sm. pods with tops sliced off
6 sprigs fresh dill (or 3 tsp. dry dill)
6 cloves garlic
Celery leaves, chopped
1/4 c. coarse salt (pickling salt)
4 c. vinegar
4 c. water
1 sm. whole cayenne pepper (in each jar)

Rinse okra; sprig dill, chopped garlic and celery leaves placed in clean, hot canning jars (size depends on okra size). Heat salt, vinegar and water to a boil. Simmer 10 minutes. Pour over okra in jars. Seal with rings and lids, and process 15 minutes in water bath.