1. Wash okra, and trim stem down to a nubbin, being careful not to cut into the okra pod itself
2. In a saucepan, heat water, vinegar, salt, dill, and red pepper flakes to a simmer, stirring occasionally until salt it dissolved
3. Place a clove of garlic in each jar
4. Pack each jar with okra, leaving 1/2 inch headspace (or more)
5. Ladle hot brine over okra to completely cover
6. Wipe rims
7. Screw down lids and bands firmly

To can: 

1. Place hot jars into a prepared, hot water bath canner. Keeping in mind that your canner should be roughly the same temperature as your jars
2. Cover kettle with lid, and bring to a full, rolling boil
3. Boil pint for 10 minutes, or quarts for 15 minutes
4. Remove kettle from heat
5. Let cool before removing jars
6. Store cooled jars in a cool place out of direct sunlight for up to 6 months