4 or 5 hot peppers
4 or 5 garlic cloves
3-1/2 lb. small okra pods
4 or 5 tsp. dill seed
1 pint white vinegar
4 c. water
1/3 c. pure salt
1 tsp. mustard seed (optional)

Place one hot pepper and one garlic clove in each hot sterilized jar. Remove part of stem from each okra pod. Pack okra into jars and add one teaspoon of dill seed to each jar.

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

Yield: 4 or 5 pints.