In a pot over medium heat, combine white vinegar, apple cider vinegar, sugar, red pepper flakes, mustard seeds, and water. Cook until sugar dissolves.

Remove from heat and let the brine cool completely.

Place fresh dill in the bottom of a large mason or glass jar.

Pack the jar with okra, garlic cloves, and the dried chili pepper.

Pour the cooled vinegar mixture over the okra, covering completely.

Seal the jar with its lid.

Refrigerate for at least 48 hours before serving.