This is the recipe given to me by one of my high school friend's Mom. She is a wonderful cook and actually ran cafeterias for several schools.
3 Cups vinegar
3 Cups water
6 Tsp salt
12 heads dill
Leave as much stem on the okra as possible
Wash and drain okra.
Use a pin to stick a couple of holes in each okra pod to allow solution to enter the pod.
Pack okra into jars
Pack 1 small head of dill in each jar
(She advised that you may wish to add a garlic clove, jalapeno pepper, and 1/2 tsp mustard seed as well). I've been adding this to mine and all who sample agree it's perfect.
Boil water, vinegar and salt till salt is well dissolved. Pour over okra in jars leaving 1/2 inch head space. Put lids on and place jars in boiling water bath for 5 minutes. Remove and allow to cool away from drafts. Make sure all lids snap down and seal.
Can be eaten after 48 hours and flavor will continue to improve for weeks.