10 pt. sm. tender okra (4 lb.)
3/4 c. plain salt
8 c. pure vinegar
1 c. water
10 pods red or green hot pepper
10 cloves garlic
Dill weed or seed, if desired

Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready to use. Wash okra with a vegetable brush. Leave short stem. Pack in hot jars. Place 1 pepper and 1 clove of garlic each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt, and water to boiling. Pour into each jar covering okra. Remove air bubbles, wipe sealing edge, and close with new jar lids following manufacturer's directions. Process in boiling water bath for 10 minutes. Immediately remove from water, cool. Store a month before using to develop flavor.