garlic (1 clove for each jar)
hot pepper (1 for each jar)
okra (young tender pods)
dill seed (1 tsp. for each jar)
1 qt. white vinegar
1 c. water
1/2 c. salt

Place garlic and hot pepper in the bottom of clean, hot, pint jars. Pack firmly with clean, young okra pods from which only part of the stem has been removed. Stem end must be open. Add dill seed. After packing jars, bring vinegar, water and salt to a boil. Simmer about 5 minutes and pour while boiling hot, over the okra. Seal immediately. The amount of pickling solution will fill from 5 to 7 pint jars.