Sterilize the jars, rings, and lids by washing them in hot soapy water, then submerging them in boiling water briefly to prepare them for canning. Carefully pack the sterilized jars with okra pods, tips facing upward, filling each jar as much as possible without crushing the pods. Into each jar, insert one peeled garlic clove, sprinkle 1 teaspoon of canning salt, 1 teaspoon of dill seed, and add ¼ teaspoon of whole black peppercorns. Continue adding more okra pods, this time with the tips facing downward, arranging them firmly but gently to maximize the space without damaging the produce. In a medium-sized saucepan, bring the white vinegar and water to a vigorous boil. Immediately pour the hot brine into the jars, ensuring a ¼-inch headspace from the rim. Seal the jars with their prepared lids and rings, and process them in a boiling water bath for exactly 10 minutes. Once processed, remove the jars carefully and place them on a clean surface to cool undisturbed. For optimal flavor, allow the pickled okra to mature for 4–6 weeks before opening.