8 c. vinegar (white)
8 c. water
1 c. salt (non-iodized)
1 tsp. dill seed
2 garlic cloves
2 small hot peppers
small fresh okra

Boil vinegar, water and salt for 10 minutes. Wash and cap okra. Pack okra into jars. Place the listed dill, garlic and peppers into each jar. Pour the hot mixture over okra to cover. Seal; process. Allow 3 weeks to pickle.

Yields about 10 pints. Chill before serving. Quick and easy!