Step 1: Wash okra thoroughly and trim just the very tips of the stems, being careful not to cut into the pods. Set aside.
Step 2: Prepare four pint-sized canning jars and lids by washing them in hot, soapy water and rinsing thoroughly. (Sterilization is not strictly necessary for refrigerator pickles, but cleanliness is key.)
Step 3: In a non-reactive saucepan, combine white distilled vinegar, apple cider vinegar, water, pickling salt, and granulated sugar. Bring to a rolling boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat and simmer for 1-2 minutes.
Step 4: Into each clean pint jar, place one smashed garlic clove, one sprig of fresh dill, and ¼ teaspoon of red pepper flakes (if using).
Step 5: Tightly pack the prepared okra pods vertically into each jar, leaving about ½ inch of headspace at the top.
Step 6: Carefully pour the hot brine over the packed okra, ensuring all pods are fully submerged. Tap jars gently to release air bubbles and top off with more brine if needed.
Step 7: Wipe the rims of the jars clean with a damp cloth, then secure with lids and screw bands until fingertip tight.
Step 8: Let the jars cool completely on the counter before transferring them to the refrigerator. Allow the pickled okra to marinate for at least 3-5 days before eating for best flavor development. Store in the refrigerator for up to 2 months.