Pickled Okra - cooking recipe

Ingredients

1 qt. tiny okra pods
2 tsp. dill seed
4 cloves garlic
2 pods hot pepper
1 c. vinegar
1/3 c. water
2 Tbsp. canning salt

Preparation

Scrub tiny okra pods with vegetable brush.
To prevent floating of product, place about a quart of okra in a perforated blanching basket.
Lower okra into 3 or 4 quarts boiling water.
Boil for 1 to 2 minutes.
Chill in cold water.
Place pods upright into pint or half-pint standard canning jars alternating big and little ends. To each pint, add 1 teaspoon dill seed or a small sprig of dill, 2 cloves garlic, and a tiny pod of hot pepper.