2 pt. (sm.) okra, no larger than 2 inches in length
1 c. cider vinegar
1/4 c. water
2 pods hot pepper
2 tbsp. salt
2 tsp. dill seed
4 garlic cloves

Boil 2 standard pint-sized canning jars for 15 minutes. Wash okra with a vegetable brush. Bring the vinegar, water and salt to a boil. Remove the hot jars and place washed okra in each jar. Add to each pint jar, 1 teaspoon dill seed, 2 garlic cloves, and 1 pod of hot pepper.

Pour boiling liquid mixture into each jar, covering okra. Remove any air bubbles which may be present. Adjust each lid. Place jars in boiling water bath for 5 minutes, then remove. Wait 30 days before using the okra. Refrigerate before using.