3 lbs small tender okra
3 c vinegar
1/2 t whole mustard seed (for each jar of pickles)
1 garlic clove per jar of pickles
3 c water
5 T salt
12 heads of dill
Use tender okra, but with stems left on, about 2 inches. Prick each pod with ice pick, one hole, to allow solution to enter pod. Pack jar with okra. Place a dill head, clove of garlic, mustard seed to jar. Boil water, vinegar and salt together. Pour over okra and seal
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