20 fresh small okra
4 hot peppers (whole or chopped)
1 clove garlic
3 part white vinegar
1 tsp. salt per quart or 1/2 tsp. for a pint
1 part water

Put okra into 2 sterilized quart jars. Add salt, hot peppers and 3/4 piece of garlic. In medium pan, mix vinegar and water and heat slowly. When gets too hot to dip your finger in the pan, pour in jars and be sure to cover okra completely and seal.

Set 1 to 2 weeks before using. Makes 2 quarts.