Pickled Okra

Scrub tiny okra pods with vegetable brush.

To prevent floating of product, place about a quart of okra in a perforated blanching basket.

Lower okra into 3 or 4 quarts boiling water.

Boil for 1 to 2 minutes.

Chill in cold water.

Place pods upright into pint or half-pint standard canning jars alternating big and little ends. To each pint, add 1 teaspoon dill seed or a small sprig of dill, 2 cloves garlic, and a tiny pod of hot pepper.