1 qt. vinegar 5% acidity
3 qts. water
1 c. canning and pickling salt

Mix all together and bring to a good boil point and salt is dissolved well. Pack pickles in jars. Add 2 or 3 pieces white onions. Add 2 or 3 dill heads. Add 1 or 2 cloves of garlic to the jar and then pour hot vinegar over pickles (or okra) and seal.

After a week you can start eating them. Keep refrigerating after you open.