Pack small clean raw okra in jars as tightly as possible. Add 2 jalapeno peppers to each jar. Add sliced onion and bell pepper for flavor (may be omitted). For every quart of okra, use 2 cups of vinegar, 1/2 cup of sugar and 1 tablespoon of pickling spice. Bring to a boil and pour over packed okra. Seal with sterile lids. Let stand 1 month.