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1
Wash jars, screw bands, and lids in hot, soapy water, then rinse well.
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2
Dry screw bands.
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3
Put jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches.
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4
Bring to a boil, covered with lid, and boil 10 minutes.
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5
Heat lids in water to cover in a small saucepan until thermometer registers 180F (do not let boil).
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6
Keep jars and lids submerged in hot water, covered, until ready to use.
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7
Drain jars upside down on a clean kitchen towel 1 minute.
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8
Tightly pack jars with okra, stem ends up, then put 1 garlic clove in each jar.
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9
Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until sugar and salt are dissolved.
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10
Divide pickling liquid evenly among jars, leaving 1/4-inch space at top, then run a thin knife between okra and jar.
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11
Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.
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12
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches.
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13
Bring to a boil, covered.
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14
Boil pickles, covered, 10 minutes, then transfer jars with tongs to a towel-lined surface to cool.
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15
Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave).
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16
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips.
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17
If you can't, the lid has a good seal.
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18
Let pickled okra stand in jars at least 1 day for flavors to develop.
