I have a lot of okra this year and used the recipe in the Ball Blue Book. I haven't opened up a jar yet, but here is the recipe if you'd like to try it.
OKRA PICKLES
3 1/2 pounds small okra pods
1/2 cup canning salt
2 teaspoons dill seed
3 cups water
3 cups vinegar
4 cloves garlic
2 small hot red peppers, cut in half
Trim stems of okra, being careful not to cut pods; set aside. Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil. Pack okra into hot jars, leaving 1/4 inch headspace. Put 1 clove garlic and one-half pepper in each jar. Ladle hot liquid over okra, leaving 1/4-inch head space. Remove air bubbles. Adjust 2-piece caps. Process 15 minutes in boiling-water canner. Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. I didn't have any peppers so left them out.