1 clove garlic each jar
1 hot pepper each jar
1 tsp. dill seed each jar
1/2 c. salt
1 qt. white vinegar
1 c. water
Okra

Place the garlic and hot pepper in the bottom of clean hot jars. Pack firmly with clean, young okra pods from which only part of the stem has been removed. Stem end must be open. Add dill seed after packing jars. Bring vinegar, water and salt to a boil. Simmer about 5 minutes and pour while boiling hot over the okra. Seal immediately. The above amount of pickling solution will fill 5 to 7 pints.