|from WikiMedia Commons: User Manojk|
makes one pint
7-9 medium size okra
3-4 black peppercorns
1/4 t. dill seed
1/2 t. pickling salt
1/2 t. sugar
Wash the okra. Trim the stems to 1/2 inch long. I cut them in half so they would fit in the bottle better, but you can leave yours whole if you want. Stuff the okra into a pint canning jar. Add the spices, salt, and sugar. Add vinegar to fill the bottle about 2/3 of the way to the top. Add water to fill it the rest of the way.
Wipe the rim, screw on the lid, then process in a boiling water bath for 12 minutes, more if you live at a higher elevation. This seals the jar and it cooks the okra. Let the jar sit in a cool dark place for at least a week before eating the okra. If you can let it sit for a couple of months, it's even better.