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Carefully trim the stems off the okra pods so the tops are flat, but the pod isn’t opened.
Place the okra pods in a strainer and sprinkle them with 1 tablespoon of salt. Place the strainer over a bowl or in the sink to drain the moisture.
Combine the white and cider vinegars, garlic, sugar, remaining 1 teaspoon of salt, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for five minutes. Remove the pot from the heat and let the mixture cool.
While making the brine, thoroughly rinse the okra pods and pack them into a large, clean mason jar. Carefully pour the brine over the okra pods until the jar is full. Tightly screw on the lid. Refrigerate for 48 hours before enjoying. Editor's Tip: We know the wait may be hard, but it ensures the perfect pickled consistency.