1 qt. small whole okra
1 tsp. dill seeds
1 hot pepper
1 clove garlic
1 c. vinegar
1 c. water
1/4 c. salt

Trim stems off okra leaving caps on. Place dill seeds, pepper, and garlic in bottom of 1 qt. canning jar. Place pods of okra in jar. Bring vinegar, water, and salt to a hard boil; pour over okra. Seal jar while hot. Store at least 2 months before using.