3 lbs. okra Celery leaves
1 clove garlic Fresh Jalapeno peppers
Dill 1 qt. water
1 pint white vinegar 1/2 cup pickling salt
Pack okra into clean hot jars with a few celery leaves, cloves of garlic, head of dill and \stems, plus a strip of jalapeno pepper with seeds removed. Make brine of water, vinegar and salt. Bring to boil and pour over okra to within 14 inch from top. Seal in jars. Let stand 3-4 weeks.
Note: Be careful with the jalapeno peppers. Wash your hands thoroughly before touching your skin. Use protective gloves to protect your hands.