Categories: Pickles 
      Yield: 6 servings 
  
  3 1/2 lb Small okra pods                     3 c  Vinegar 
      4    Cloves garlic                     1/3 c  Canning salt 
      2 sm Hot peppers, cut in half            2 ts Dill seed 
      3 c  Water                           
  
  Pack okra firmly into hot jars, leaving 1/4 inch head space.  Put a garlic 
  clove and half a pepper in each jar.  Combine water, vinegar, salt and dill 
  seed and bring to a 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. 
   
  Note:  When cutting hot peppers or seeding, use rubber gloves to prevent 
  burning hands. 
   
  From: The Ball Blue Book Shared By: Pat Stockett