Sterilize the canning jars and lids by boiling them in water for 10 minutes. Keep the jars hot until you’re ready to fill them.

Wash the okra thoroughly and trim the stems, leaving the caps intact. Make sure to select young, tender okra for the best results.

In a large pot, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Once dissolved, remove the pot from heat.

Place one garlic clove, 1/2 teaspoon of dill seeds, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of peppercorns, and a pinch of red pepper flakes (if using) into each sterilized jar. Add a sprig of fresh dill. Pack the okra into the jars, standing them upright.

Pour the hot brine over the okra in each jar, leaving about 1/2 inch of headspace at the top. Use a non-metallic utensil to remove any air bubbles, and adjust the headspace if necessary.

Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip tight.

Place the filled jars into a canning pot with a rack and cover with water by at least 1 inch. Bring the water to a boil and process the jars for 10 minutes. Adjust the processing time if you live at a high altitude.

Carefully remove the jars from the water using a jar lifter or tongs and place them on a clean kitchen towel. Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid—if it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.