2 c. cider vinegar
2 c. water
1 tbsp. salt
2 tbsp. mustard seed
2 tbsp. dill seed
2 tsp. celery seed
1/2 tsp. red pepper sauce
2 cloves garlic
1 lb. fresh okra

In large pot, combine vinegar, water, salt, mustard, dill and celery seed and pepper sauce. Simmer 10 minutes. Put okra in 2 (12 oz.) jars. Add garlic clove to each jar, fill with pickling liquid. Seal and store at least 3 weeks.