Pickled Okra - cooking recipe

Ingredients

4 1/2 lbs small okra pods
7 garlic cloves
7 hot peppers
7 teaspoons dill seeds
1 quart vinegar
1 cup water
1/2 cup pickling salt

Preparation

Wash okra well. Drain and set aside. Place 1 clove
garlic and 1 hot pepper into each of 7 hot
sterilized pint jars. Pack jars firmly with okra,
leaving 1/2 inch head space; add 1 teaspoon dill
seed to each. Combine vinegar, water, and salt in a
large saucepan; bring to a boil and pour over okra.
Screw metal bands on tightly. Process 10 minutes in
a boiling water bath. Let pickles stand at least 5
weeks before opening. This is really hot. You may
want to cut the amount of spices used.