In a medium saucepan, combine water, white vinegar, kosher salt, and granulated sugar (if using). Stir well to dissolve the salt and sugar.

Add black peppercorns, mustard seeds, smashed garlic, and red pepper flakes to the saucepan.

Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.

While the brine is simmering, prepare the okra by washing it thoroughly under cold water. Trim the stems, ensuring not to cut into the pods.

If using optional flavorings, place dill seeds and a bay leaf at the bottom of each sterilized mason jar.

Using tongs, carefully pack the okra upright into the mason jars, leaving about ½ inch of headspace at the top.

Once the jars are filled with okra, carefully ladle the hot pickling brine over the okra, ensuring the pods are completely submerged.

Wipe the rims of the jars with a clean cloth to remove any residue, then seal with sterilized lids.

For long-term storage, process the jars in a boiling water bath for 10 minutes. Ensure the water covers the jars by at least an inch.

Remove the jars from the water bath and allow them to cool completely on a clean towel or cooling rack.

Once cooled, check that the lids have sealed properly. If the center of the lid is depressed, the jar has sealed.

Store the pickled okra in a cool, dark place for at least 1 week before consuming to allow the flavors to develop.

Once opened, keep the jars in the refrigerator and consume within 2-3 weeks.