Leave the okra whole, although trim the stem to a minimum. Wash the okra well. Jam them (alternating tip and stem ends) into sterilized canning jars with a couple of cloves of garlic, a few slices of onion, a couple of hot peppers, 1/2 tsp. celery seed, 1/2 tsp. dill weed, and a stick of fennel.
Boil a quart of vinegar thinned with a cup of water, and stir in the kosher salt until dissolved.
Pour the hot vinegar mixture into the jars to cover the okra. Seal the jars with new lids and store in a pantry.
