Hot Pickled Okra

3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half (if you like it real hot, increase number of peppers)

Carefully trim stems off okra, being careful not to cut the pod; set aside. Combine water, vinegar, salt and dill seed; bring to a boil. Pack okra into hot jars, leaving 1/4 inch head space.

Put 1 garlic clove and on-half pepper (or more) into each jar. Ladle hot liquid over okra, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in boiling water canner. Makes about 4 pints.