1 1/2 lb. sm. young okra
3 cloves garlic
3 sm. hot peppers
1 1/2 tsp. dill seeds or 3 good sized sprigs fresh dill
3 tsp. mustard seeds
2 c. vinegar
1 1/2 c. water
3 tbsp. pickle salt or kosher salt

Wash okra well, removing fuzz and stems, leaving caps on. In each of 3 pint jars, place a garlic cloves, a hot pepper, 1/2 teaspoon dill seed or 2 sprig and 1 teaspoon mustard seeds. Pack okra into jars, alternating tips and caps up and down to fit snugly. Bring vinegar, water and salt to boil and pour over okra to within 1/2 inch of rim. Fasten lids and process in hot water bath for 5 minutes. Put jars on rack in pan, cover with boiling water covering by 2 inches. Bring water to boil, cover pan and boil for 5 minutes. Remove jars and cool. Let set for 4 weeks before using.