Cut stem of small pods of okra to about 1/2 inch. Wash okra and place in pint jars with 1 pod of hot pepper, 1 or 2 garlic cloves and 1 teaspoon dill seed.

Bring to boil 2 quarts of vinegar, 2 quarts of water and 1 cup salt. Pour over okra and seal. Let it pickle for 6 weeks before eating. Makes 10-12 pints.