Wash and trim the okra without slicing into the pods. Set aside.
Wash, trim (seed if desired) and slice thinly the hot peppers; set aside.
In each jar, put a peeled clove of garlic.
Leaving 2 cm (1/2 inch) head space, divide the okra out amongst the jars, packing it in firmly. Cut up the okra into large chunks if you have to, to get them to fit.
Put the vinegar, water, dill seed, mustard seed (optional), salt and hot pepper slices in a microwave-safe jug and zap until boiling. Mind the surge when removing. (Or put in a pot on the stove and bring to the boil.)
Fill each jar with the vinegar solution, leaving 2 cm (1/2 inch) head space.
Debubble, adjust headspace.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.