In a separate pot, bring vinegar, water and salt to a boil.
Pack okra as tightly as possible into jars.
Depending on the degree of spiciness desired, cut out membrane and seeds from the jalapeño peppers.Leaving the seeds increases the zing!
Add garlic, dill seed and a jalapeño pepper to each jar.
Once the okra is packed in the jars, pour boiling vinegar mixture into each jar covering okra, dill seeds, garlic and jalapeño peppers. Leave ¼ inch head space in each jar.
Place the lids and rings on each jar and place them in a water canner.
Water bath (place in boiling water to cover and boil) for 10 min.
Carefully remove from heat and allow to cool undisturbed.