1. Rinse okra and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely.

2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. 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, leaving 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, peppers, dill sprigs, and mustard seeds among jars. Pack tightly with okra, alternating direction of caps. Leave 3/4 inch of space beneath the rim of the jar. Pour hot liquid over okra, covering it 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; turn screw 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 the 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> Syd.Bigger@salata. Com (Syd Bigger)

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.