4-4 1/2 lb. sm. okra
7 cloves garlic
7 hot peppers
7 tsp. dill seed
1 qt. vinegar
1 c. water
1/2 c. pickling salt

Wash okra well; drain and set aside. Place 1 garlic, 1 pepper in each of 7 hot sterilized pint jars. Pack firmly with okra leaving 1/2 inch head space. Add 1 teaspoon dill seed for each.

Combine vinegar, water and salt in pan. Bring to boil and pour over okra. Screw on bands tightly, process 10 minutes in a boiling water bath. Let stand 5 weeks before eating. Makes 7 pints.