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PICKLED OKRA

1 pound small, whole okra (washed)
1 cup white vinegar
1 teaspoon sugar
1 teaspoon salt

Bring to a boil, pack okra into jars, and add 1 hot pepper and 1 pod of garlic to each jar. Pack it tightly. Sprinkle 1/4 teaspoon dill seed and 1/4 teaspoon mustard seed to each jar. Pour vinegar over the okra. Run a knife blade around the inside of the jar to release the bubbles, and seal. Turn upside down. Let sit for 2 weeks before eating.