Prepare a boiling water bath canner and 4 pint jars.

Wash the okra pods and trim away the stem ends.

Combine vinegar, water, and salt in a medium saucepan and bring to a boil.

Divide the garlic cloves, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.

Pack the okra into the jars over the spices, arranging them so that the bottom layer has the tips up and the top layer is tips down.

Pour the boiling brine over the okra, leaving approximately 1/4 inch headspace.

Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.

Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.

Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.