4 or 4 1/2 lb. small okra pods
7 cloves garlic
7 hot peppers
7 tsp. dill seeds
1 quart vinegar
1 cup water
1/2 cup pickling salt

Wash okra well. Drain and set aside. Place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2-inch head space; add 1 teaspoon dill seed to each.

Combine vinegar, water, and salt in a large saucepan; bring to a boil and pour over okra. Screw metal bands on tightly. Process 10 minutes in a boiling water bath. Let pickles stand at least 5 weeks before opening.