3 1/2 lb Small okra pods

      4    Cloves garlic

      2 sm Hot peppers, cut in half

      3 c  Water

      3 c  Vinegar

    1/3 c  Canning salt

      2 ts Dill seed

  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