Remove the stem tops of the okra, cutting them off with a sharp knife. You can also chop off the pointy ends if it helps to fit them into the jars.
Pack the jars with the trimmed okra, up-and-down like pickles.
To each pint jar, add a pinch of hot red pepper flakes, 1/8 teaspoon mustard seed, and 1/8 teaspoon dill seed.
Chop the garlic cloves in half lengthwise, crush them a bit, and add 3 of these halves to each pint jar.
Add 1 teaspoon of salt and 3 tablespoons of cider vinegar to each pint jar. Fill the jars the rest of the way up with filtered water.
Screw the lids on tightly and place them in a cool place away from drafts and direct sunlight for 2 to 3 weeks or until they are ready. Burp the jars often.
Once your okra pickles are done, store them in a cellar or some other cool, dark place until you are ready to eat them. Store opened jars in the refrigerator.
