For dilled use fresh dill, dried dill or dill seeds and garlic.  For spicy, use pickling spice—about ½ c. for 4 gallon crock.  Dill may be added to spicy, too.
Brine for 4 gallons---8 quarts water, 1 c. salt, 1 ½ c. vinegar.
Cover okra with brine, place weight on top and let ferment 2 to 3 weeks.  Drain.  Pack in hot jars.  Cover with hot fresh brine and process in boiling water ten minutes.