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1. Wash the okra under cold running water, and with a small sharp knife scrape the skin lightly to remove any surface fuzz. Cut Y8 inch off the stem at the wide end of each pod. Drop the okra into a large bowl half filled with ice cubes and water and refrigerate for about 1 hour.
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2. Combine the vinegar, 1 cup of water, mustard seeds, dill seeds, celery seeds, red pepper and salt in a 2- to 3-quart enameled or stainless-steel saucepan. Stirring constantly, bring to a boil over high heat. Remove the pan from the heat and cover to keep the mixture hot.
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3. To assemble the pickles, pat the okra pods completely dry with paper towels and pack the okra and garlic into two hot sterilized quart jars.
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4. Ladle in the hot vinegar mixture, a little at a time, allowing the spices to flow through to the bottom of the jars before adding more and filling the jars to within ˝ inch of the tops.
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5. Set the dill-okra pickles aside in a cool place (preferably not the refrigerator) for at least 3 weeks before serving.
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