Pack tender young okra in clean, hot jars to fill 4-6 pints.

2 tsp. dill - per pint
2 tsp. celery seed
2 tsp. mustard seed
2 cloves garlic
2 pods red pepper
3 jalapeno slices (optional)

1 qt. vinegar
1 c. water
1/2 c. salt

Pour boiling liquid over okra and seal. Let stand several weeks before serving.