Prep

• Wash the okra thoroughly under cool running water and dry well with paper towels.
• Inspect the okra and trim only if necessary, leaving the caps intact to help keep the pods crisp.
• Wash and prepare six clean pint-sized canning jars, lids, and bands according to safe canning practices.
• Divide the minced garlic, pepper halves, and one fresh dill sprig evenly among the jars.

Cook

• In a large saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, and dill seeds.
• Bring the brine to a full boil over medium-high heat, stirring until the salt and sugar dissolve completely.

Assemble

• Pack the whole okra upright into each prepared jar, fitting the pods together snugly without crushing them.
• Carefully ladle the hot brine into each jar, covering the vegetables and leaving ¼ inch of headspace at the top.
• Slide a nonmetallic utensil or butter knife around the inside of each jar to release trapped air bubbles. Add additional brine if needed to maintain the proper headspace.
• Wipe the rims with a clean, damp towel to remove any residue.
• Place the lids on the jars and screw on the bands until fingertip tight.

Process

• Arrange the filled jars on a rack in a boiling-water canner or a deep stockpot.
• Add enough hot water to cover the jars by about 2 inches.
• Bring the water to a full rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars with a jar lifter and place them on a towel-lined countertop.
• Allow the jars to cool undisturbed for 24 hours.
• After cooling, check each lid. A properly sealed lid will be slightly curved downward and should not flex when pressed in the center.
• Any jar that does not seal should be refrigerated immediately.