3 lbs. young okra, uncut
Celery leaves
Garlic cloves
Large heads of dill & stems
1 qt. water
1 pt. white vinegar
1/2 c. salt

Pack scrubbed okra into hot sterilized pint jars with a few celery leaves, clove of garlic and head of dill for each jar. Make brine of water, vinegar and salt; heat to boiling. Pour over okra. Seal. Let stand 3 to 4 weeks. Makes 6 pints.