In a saucepan, combine water, white vinegar, salt, sugar, and pickling spice. Bring to a boil, stirring until salt and sugar dissolve.

In sterilized mason jars, pack the okra, garlic, red pepper flakes, and dill seeds tightly.

Pour the hot brine over the packed okra, ensuring they are fully submerged. Leave about 1/2 inch of headspace.

Seal the jars with lids and let them cool to room temperature. Refrigerate for at least 24 hours before consuming for best flavor.