3 lbs. whole okra (sm. pods)
Celery leaves
3 garlic cloves (if you like)
1 lg. head fresh dill or packaged dill seed
1 qt. water
1 pt. white vinegar
1/2 c. salt
3 green hot peppers

Pack okra in sterile jars along with few celery leaves, 1 clove of garlic, and 1 head of dill or 1 teaspoon dill seed to each jar. Make brine of water, vinegar, and salt; heat to boiling. Pour brine over okra. Seal jars and process for 20 minutes after water begins to boil. Let pickles stand 3 weeks to age. Chill before serving.