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Thoroughly wash 2 (1-pint-size) canning jars and their lids. If you plan to process the pickled okra for shelf-stable storage, sterilize the jars as described in our canning guide .
In a small saucepan, add vinegar, water, turmeric, sugar, and salt to a small saucepan. Bring to a boil over high heat, stirring until sugar dissolves, about 3 minutes.
Pour 1 cup of vinegar mixture into each jar. Let cool, uncovered, to room temperature, about 1 hour (the okra will absorb some of the liquid).
For short-term storage: Evenly divide remaining vinegar mixture between each jar, leaving ¼-inch headspace at top of jar. Seal jars with lids and refrigerate at least 24 hours. Pickled okra can be stored for up to 1 month in refrigerator.
For long-term storage: While okra is still hot, screw on tops until finger-tip tight (do not over-tighten). Place a canning rack in bottom of a large stockpot. Fill with water, and bring to a boil over high heat. Carefully lower jars into pot. Return water to boil over high; cover and boil for 10 minutes. Off-heat, let jars sit in water for 5 minutes. Using canning tongs, carefully remove jars from water. Pickled okra can be stored at room temperature for up to 1 year; refrigerate after opening and use within 3 weeks.