Divide the okra, sweet onion slices, dill sprigs and garlic cloves among the jars you will use. (2 pint jars). Place the onion, dill and garlic in the bottom of the jar and then pack the okra in tightly as possible.
Over medium heat on the stove top in a medium sized sauce pan, heat vinegar, sugar, salt and 1/2 cup of water. Stir and heat until the sugar and salt dissolves.
Turn the heat off and add the coriander, mustard, dill seeds, peppercorns and crushed red pepper. Turn the heat back on and bring to a boil. Remove from the heat.
Carefully pour the solution over the packed jars of okra.
Tightly cover with a lid and place into the refrigerator once cooled. Keep refrigerated for up to a week.