Wash the okra and trim the stem to 1/4-inch.

Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars.

Divide the okra evenly among the 4 jars.

Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars.

The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil.

Once boiling, pour this mixture over the okra in the jars.

Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars.

Run a thin knife between the okra and the jars to dislodge any obvious air bubbles.

If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid.

If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water.

Wipe the rims with a clean damp towel.

Place sterilized lids on jars.

Screw on the the lids, firmly, but not too tight.

Place packed jars back in the pot with water you used to sterilize the jars.

Bring to a boil and process for 15 minutes.

Remove to towel lined counter or to a rack.

Let sit 24 hours before eating.