Pack okra into hot pint jars with a hot red pepper pod, a clove of garlic, and a head of dill or dill seed in each jar.

Prepare the brine by combining water, white vinegar, and salt in a pot.

Heat the brine to boiling.

Pour the boiling brine over the okra in the jars, ensuring the okra is fully submerged.

Close the jars tightly with lids and rings.

Process the filled jars in a boiling water bath for 10 minutes, making sure the water is actively boiling before starting the timer.

After processing, remove jars and let cool.

Check to see if jars sealed properly (lid concave).

Store in a cool, dark place.