Okra
3 qts. water
1 qt. pickling vinegar
1 c. canning salt
Dill seeds
Onions, sliced
Garlic, sliced
Jalapeno peppers

Heat water, vinegar and salt to boiling stage. Wash, wipe and pack raw okra into canning jars. Add a few slices of onion, garlic, 1 teaspoon dill seeds and 1 or 2 jalapeno peppers in each jar. Pour boiling mixture over okra and seal jars. Place jars in pot and add enough water to cover the jars. Bring to a slow boil, turn heat very low, and let cook for 1 hour. Turn heat off and allow jars to cool in pot before removing. Unused prepared mixture can be kept for later use.