8 c. vinegar
8 c. water
1 c. salt
1 tsp. dill seed
2 cloves garlic
2 sm. hot peppers
Fresh okra

Boil vinegar, water and salt for 10 minutes. Pack washed okra pods, which have had the stems cut off into pint jars. Place the listed amounts of dill, garlic and peppers into each jar. Pour the hot mixture over okra to cover. Seal. Allow 3 weeks to pickle. Yields: about 10 pints. Chill before serving.