1/2 lb. small tender okra pods
3 small hot peppers red and green
1 Tbsp. dill seeds
1/2 Tbsp. mustard seeds
5 cloves garlic
2/3 cup cider vinegar
2 Tbsp. slat
1/3 cup water
Wash okra and cut off the stem, but do not remove cap. Pack pods stem-end up into a hot pint sterilized jar. Add hot peppers, dill and mustard seeds and garlic. Bring vinegar, salt and water to a hard boil and pour over okra. Seal and allow to stand several weeks before using. Yield 1 pint.
You may increase the recipe for more pints. I have increased it up to 10 pints when I had a lot of extra okra.