Wash your canning jars with hot soapy water and rinse thoroughly.

Place jars in a large pot of boiling water for ten minutes to sterilize, then remove with tongs.

Rinse fresh okra under cold water and pat dry with paper towels.

Trim the stem ends of the okra to about 1/2 inch.

Bring a large pot of water to a rolling boil, add a pinch of salt, and add okra.

Blanch the okra for exactly two minutes.

Immediately transfer okra to ice water using a slotted spoon.

In a medium saucepan over medium-high heat, combine vinegar, water, salt, and sugar.

Stir until salt and sugar dissolve, then remove from heat and let cool for five minutes.

In each sterilized pint jar, add two crushed garlic cloves, one teaspoon red pepper flakes, one teaspoon black peppercorns, one teaspoon dill seeds, one dill sprig if using, 1/2 teaspoon mustard seeds, and 1/4 teaspoon coriander seeds.

Pack okra upright in each jar tightly, leaving about one inch of headspace.

Pour the hot pickling liquid over the okra, leaving 1/2 inch headspace.

Place lids on the jars and screw bands on tightly, then add one quarter turn more.

Let the jars cool, which will create a vacuum seal.

Label each jar with the date and contents and store at room temperature for at least three days.