1. Rinse okra and peppers and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely. Remove stems, ribs, and seeds from peppers. Cut banana peppers lengthwise into quarters; cut red and yellow peppers lengthwise into eighths.

2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place a wire rack on the bottom of a large pot. Place jars uptight on the rack, fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturer's instructions.

3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot

4. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels.. Evenly divide garlic, pepers, dill sprigs, and mustard seeds among jars. Pack jars tightly with okra and peppers, leaving 1/4 inch of space beneath the rim. Pour hot liquid over okra and peppers, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing.

5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>