Wash and sterilize 10 pint size jars. Wash okra and leave stems on. Pack in hot jars tightly, placing 1 pepper pod and 1 toe of garlic in each jar also. Bring vinegar, water and salt to a boil (best done in a kettle with a spout). After vinegar boils remove immediately from fire. Add 1 tsp each of celery and mustard seeds to each jar if desired. Pour boiling-hot mixture over okra and seal jars. Process in boiling water bath for 15 minutes. Cool out of drafts at the end of processing time. Let stand 2 months before using. I give a lot of okra pickles as Christmas gifts because they are easy to make and a welcome treat in the cold. The jars look especially Christmasy with a red ribbon tied right below the ring.