Instructions: Trim stems off okra, being careful not to cut pods; set aside. Combine 3 cups water, vinegar, salt and dillseed; bring to boil.

Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper in each jar. Ladle hot liquid over okra, leaving 1/4-inch head space. Remove air bubbles with a chopstick or nonmetal spatula. Adjust lids. Process 15 minutes in boiling water canner.

Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon or reprocess with new cap.

This recipe yields 4 pints.

Yield: 4 pints

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