3 1/2 lb. sm. okra pods
4 cloves garlic
2 sm. hot peppers, cut in half lengthwise
3 c. vinegar, (I used either red or white)
3 c. water
1/3 c. canning salt
2 tsp. dill seed

Pack the okra real tight in 4 pint jars made hot from boiling water. Leave 1/4-inch head space. Put 1 clove garlic and 1/2 hot pepper in each jar.

Boil water, vinegar, salt and dill seed. Pour into jars, remembering to leave head space. Remove air in jars. Can and hot water bath for 15 minutes. Makes 4 pints.