This is how they look before I put the rings on and process them.
4 Cups White Vinegar
1 Cup Water
1/2 Cup Pickling Salt
2 Tablespoons Pickling Spices
5 heads of Fresh Dill
5 Hot Peppers (I use Cayenne)
In a large saucepan mix vinegar, water and salt. Bring to a boil.
Leave a small amount of stem on okra pods and pack into sterilized jars. Add 1 head of dill, one clove of garlic and a hot pepper to each jar. Pour hot vinegar mixture into jars leaving 1/4 - 1/2 inch of head space. Process in water bath canner for 10 minutes.
Makes 4 or 5 pints (depends on how tightly you pack the jars)
**Make sure you pack the jars as tightly as you can when you put the okra in the jars. I never seem to get mine full enough. You can't see the dill in these because I had to use dill seed because I didn't have any fresh dill on hand. I have my seeds ready to plant for next year though so I'll have more than enough then.
You need to let the jars set for a few weeks before they will be ready to eat, but they'll be worth the wait.