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2 pounds young okra
celery leaves
4 cloves
4 sprigs dill
2 cups water
2 cups white vinegar
4 tsp salt

1. Scrub okra and pack whole pods into clean, hot jars. In each jar insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of dill.

2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid over the okra.

3. Seal and process 10 minutes in simmering hot water.

4. Let okra stand for about 1 month before using.

Recipe from the University of California Cooperative Extension in Los Angeles County