hot peppers (1 for each jar)
garlic (1 clove for each jar)
3 1/2 lb. small okra pods
dill seeds (1 tsp. for each jar)
1 pt. white vinegar
4 c. water
1/3 c. salt

Place hot pepper and garlic in hot sterilized jars. Remove part of stem from each okra pod. Pack okra into jars. Add dill seeds.

Combine vinegar, water and salt in a saucepan. Bring to a boil and simmer about 5 minutes. Pour over okra. Adjust lids. Process in boiling water bath at simmering temperature (180°F to 200°F) for 10 minutes. Let pickles stand several weeks before opening.

Yield: 4 to 5 pints.