3 1/2 lbs. sm. okra pods
7 garlic cloves
1/3 c. pickling salt
3 sm. hot peppers, grape leaf
2 tsp. dill seed
1 qt. water
2 c. vinegar (5% acidity)

Wash okra; pack tightly into hot sterile jars leaving 1/2-inch of headspace. Place garlic clove in each jar.

Combine salt and remaining ingredients in a saucepan. Bring to boil. Pour boiling liquid over okra. Remove air bubbles and wipe jar rims clean and dry. Cover at once with canning flats and bands. Process in water bath for 10 minutes. Yield: 7 pints.