Cut the okra into 2 to 3 inch pieces.
Combine the sugar, salt, wine vinegar and 1 quart water in a large kettle.
Stir until sugar dissolves; bring to a boil.
Pack the okra, garlic, celery seeds, hot pepper and dillseeds in 6 hot sterilized jars.
Add the vinegar mixture, leaving 1 inch headspace; seal with 2 piece lids.
Process in a boiling water bath for 7 minutes.