I got this recipe from my friend, Janet.  She cans lots and lots of veggies every year, so I trust her recipes.  I've never tried this one, but we have okra coming in daily and I needed to get some put up.  I made one quart by cutting the recipe in half and using a quart jar instead of two pints.  It should be ready on September 18th!

DILL PICKLED OKRA

2 lb. young okra

celery leaves

4 cloves garlic

4 sprigs dill

2 c. water

2 c. distilled white vinegar

2 Tbsp. salt

Scrub okra and pack whole pods into sterilized jars.  In each jar, insert a few celery leaves, 1 garlic clove (peeled) and 1 sprig dill.

Bring water, vinegar and salt to a boil.  Pour the boiling liquid over the okra and seal jars.  Process for 5 mintes.  Let the okra stand for about 1 month before using.  Makes 4 pints.