3 1/2 lb. small okra pods
2 small hot peppers, cut in half
2 c. vinegar
2 tsp. dill seed
4 cloves garlic
1 qt. water
1/3 c. canning salt

Pack okra firmly into hot jars leaving 1/4-inch headspace. Put a garlic bud and 1/2 a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to boil. Pour hot liquid over okra leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath.

Yield: about 4 pints.