Wash okra thoroughly, pat dry, and trim just the tip of the stem end without cutting into the pod.

Wash and dry two pint-sized mason jars and lids thoroughly.

Divide garlic, dill, red pepper flakes, peppercorns, and mustard seeds between jars. Pack okra upright tightly in jars.

Combine vinegar, water, and salt in a saucepan. Bring to a rolling boil, stirring to dissolve salt. Remove from heat.

Pour hot brine over okra, leaving 1/2 inch headspace. Remove air bubbles with a clean spoon.

Wipe jar rims clean, seal with lids, and let cool to room temperature.

Refrigerate for at least 24 hours before eating. Best after 2-3 days.