Place garlic and hot pepper in bottom of jar. Remove part stem from okra.
Pack okra firmly in jars. Add dill seed, then bring vinegar, salt, and
water to a boil. Pour hot over okra in jar. Makes 6 pints.

PICKLED OKRA
4 c. water
1/4 c. canning salt
1 clove garlic per pint jar
Okra, young pods
2 c. vinegar
1 tsp. sugar per pint jar
1 red hot chili pepper per jar

Stuff okra into clean jars which garlic, sugar and pepper have been placed.
Boil water, vinegar and salt. Pour over okra in jars. Seal and place in
hot water bath or 300 degree oven until okra changes color. Remove and
let sit to cool and seal. Ready to eat in about 2 weeks.