Sterilize two pint jars and lids. Keep lids in hot water. Pack jars with two cloves garlic and okra. Sprinkle one teaspoon dill into each jar. Bring cider vinegar, water and salt to a boil and pour over okra into jars. You can add a pod of hot pepper if desired. Place lid and screw bands down fingertip tight. Process in water bath canner for five minutes at 212 degrees. Allow pickled okra to cure for one month before serving.