Step 1

Prepare jars, rings and lids according to standard canning procedure.

Step 2

Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.

Step 3

To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.

Step 4

Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.

Step 5

Bring the vinegar and water to a boil. Fill jars to within 1/4 inch of the rim.

Step 6

Place lids and rings on jars and process in a boiling water bath for 10 minutes.

Step 7

Remove jars from the canner and allow them to cool completely.

Step 8

Let the pickles sit for 4-6 weeks to achieve the best flavor.