Hot Pickled Okra

3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 garlic cloves
2 small hot red peppers -- cut in half (if you like it real hot, increase number of peppers)

Carefully trim stems off okra, being careful not to cut the pod; set aside.

Combine water, vinegar, salt and dill seed; bring to a boil.

Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper (or more) into each jar. Ladle hot liquid over okra, leaving 1/4-inch headspace. Remove air bubbles.

Adjust two piece caps. Process 15 minutes in boiling water canner.

This recipe yields about 4 pints.

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