In sterilized pint jars put
1 tsp dill seed
1/4 tsp celery seed
1 clove garlic
1 Serrano pepper (optional)
Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine to just boiling. Fill jars with brine. Cap and process in hot water bath for 10 minutes. Enjoy (best after two weeks of curing)