1 qt cider vinegar
2 qts water
1 c salt
1 - 1 1/2 T dill seed
Garlic bud
Celery sticks
Bell pepper strips
Okra 3 to 4 inches long

Boil vinegar, water, salt and dill seed. Strain. Place garlic bud in bottom of jar. Pack sterilized jar in this order; 2 celery sticks, 2 bell pepper strips, and okra. As you fill jar with okra reverse okra in jar with one stem up and one down; jars are easier to fill. Reheat vinegar mixture to boiling point and pour over vegetables and seal jars. A water bath is not necessary. Keep 6 weeks before opening.

This works beautifully for green tomatoes (patio or cherry). The marinade will keep indefinitely in a sterilized container; this is neat if you grow okra and you want to pickle a small amount at a time. Pickled okra is great on the cocktail table as an appetizer.