Pickled Dilled Okra

7 lbs small okra pods
6 small hot peppers
4 tsp dill seed
8 to 9 garlic cloves
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)

Yield: 8 to 9 pints Procedure: Wash and trim okra. Fill jars firmly with whole
okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt,
hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
Pour hot pickling solution over okra, leaving 1/2-inch headspace.