1. Sterilize 4 pint-sized canning jars and their lids by boiling them in water for 10 minutes.
2. In a large pot, combine the vinegar, water, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is fully dissolved. Remove from heat and set aside.
3. In each sterilized jar, place 1 garlic clove, 1 dried hot pepper (if using), 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, and a few black peppercorns.
4. Pack the okra tightly into the jars, standing them upright. Tuck fresh dill sprigs between the okra.
5. Pour the hot vinegar mixture over the okra, leaving about 1/2 inch of headspace at the top of each jar. Use a clean utensil to remove any air bubbles by gently stirring the okra and liquid in the jars.
6. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on top and screw on the bands until they are fingertip-tight.
7. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
8. Carefully remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear a popping sound as the jars seal.
9. Once the jars are completely cool, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is properly sealed. Store any unsealed jars in the refrigerator and use them first.
10. Allow the pickled okra to sit for at least 2 weeks before consuming to develop the best flavor.
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