In medium saucepan, bring 2 cups water, the vinegar, salt, paprika, peppercorns, sugar, cayenne and mustard seeds to boil over medium-high heat, stirring, until salt is dissolved, about 5 minutes. Divide okra and garlic among 4 hot, sterilized 1-pt. jars, alternating okra stem up and stem down for space. Ladle in hot pickling liquid, leaving 1/2 inch headspace; seal jars. In water-bath canner, process jars for 15 minutes.