Divide okra, garlic, and dill evenly among 4 (1-pint) jars.
Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate 3 days before serving.
We are lucky to be able to get farmers market fresh okra. For us, the recipe had just the right amount of spice. I have never seen purple okra but taste is what really counts, so this is a very good recipe.