Place two garlic cloves and 1 bay leaf in each of two pint sized glass jars.
Place okra pods in jars alternating stem end up and down. Add dill sprigs.
Bring water, vinegar, salt and sugar to a boil.
Remove from heat and stir in peppercorns and red pepper flakes, making sure salt and sugar are dissolved.
Pour vinegar solution over okra and fill to about ½ inch from top of jar.
Allow to cool to room temperature before sealing tightly.
Refrigerate a minimum of 5 days before eating and a maximum of 2 months.
