3 1/2 to 4 lbs. okra, not more than 2 1/2 inches long
5 c. vinegar
3 1/2 c. water
4 tbsp. salt
4 tbsp. sugar
3 or 4 cloves garlic

For each pint jar:
1 to 1 1/2 tsp. dill seed or med. sized head fresh dill
1/4 to 1/2 tsp. crushed hot red pepper
1 tsp. mustard seeds
1 tsp. celery seed

Thoroughly wash, rinse and drain okra. While okra drains, put vinegar, water, salt, sugar and garlic in saucepan. Bring to a boil and set aside. If necessary, trim okra tops, leaving on a bit of the stem. Put okra in jars without crowding them and add the dill, hot red pepper, mustard and celery seeds.

When all jars have been filled, bring pickling solution to a full boil again, discard garlic and pour hot solution over okra. It should come to within 1/4 inch of top of jar. Seal at once and process the jars 10 minutes in boiling water. This recipe makes 4 pints and is also good for dilling green beans.