1 clove of garlic for each jar
1 hot pepper for each jar
Okra
1 tsp. dill seeds for each jar
1 qt. white vinegar
1 c. water
1/2 c. salt (not iodized)

Place garlic and hot peppers in hot, sterilized pint jars. Pack firmly with clean, young okra pods from which only part of the stem has been removed. Add dill seeds. Bring vinegar, water, and salt to a boil; simmer about 5 minutes. Pour boiling hot vinegar mixture over okra. Seal jars immediately. This amount of pickling solution will fill 5 to 7 pint jars.