3 lb. young okra (uncut)
celery leaves
cloves of garlic
large heads and stems of dill
1 qt. water
1 pt. vinegar
1/2 c. pickling salt

Pack scrubbed okra into hot, sterilized pint jars with a few celery leaves, clove of garlic and 1 head and stem dill for each jar. Make brine of water, vinegar and salt. Heat to boiling. Pour over jarred okra. Seal and process 10 minutes in boiling water bath.

Makes 6 pints.