Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Whole okra |
| 3 \N | Heads dill weed |
| 3 smalls | Red peppers, hot |
| 3 cloves | Garlic |
| 1 quart | Water |
| 1 pint | Cider vinegar |
| ½ cup | Salt |
Wash okra. Leave short stem on but snip off tiny tip of each pod to help brine penetrate. Pack okra in quart jars, 3. To each jar, add 1 dill, 1 garlic clove, and 1 red pepper. Bring brine, water, vinegar and salt, to a boil; pour over okra in jars; seal and let stand 6 weeks before using. Randy Rigg Submitted By RANDY RIGG On 04-03-95