This recipe is provided by Mike Warren of San Antonio, Texas, who writes: "Picking every other day or so, I am able to get over a case (12 pint jars) of pickled okra on a weekly basis, which I am told is much better than store bought pickled okra."
White vinegar (heated to boiling and poured over okra packed in jars)
Garlic (about a teaspoon finely chopped, fresh or bought in jars)
Dill Seed (2 pinches)
Dill Weed (fresh or dry, 2 pinches)
Red Pepper Flakes (a sprinkle or two, your taste)
Alum (a dash)
Salt (a dash)
Sweetener (of your choice, to cut the bite of the vinegar, a pinch)