Contributed by Louise Kelley.
Scrub three pounds of young okra and pack it into pint jars. Put one clove of garlic and one head of dill in each jar. Make a brine of one quart of water, a pint of wine vinegar and half a cup of salt. Heat it to the boiling point and pour it over the okra. Seal the jars and let them stand for three or four weeks. Add 1 small hot pepper, if desired.