1 clove garlic
1 hot pepper
Okra (sm.)
1 tsp. dill weed
1 qt. vinegar
1 c. water
1/2 c. salt (pickling)

Place garlic and pepper in bottom of hot pint jar. Pack okra firmly. Stem end must be open. Add dill weed. Fill jars with boiling solution and seal. Makes 5-7 pints.