Pickled Okra

My husband can easily eat two pints of pickled okra in one sitting. He loves the stuff. I had never even heard of pickled okra before he and I got together. The first time I tried pickled okra was during Christmas dinner at his grandma's house. At first I was unsure. It was so different from the only other way I'd ever had okra - fried. I like to try things at least twice before I decide whether I like it or not, so I ate another crunchy little pickled okra pod. That was all it took for my taste buds to decide these things are seriously awesome.

Pickled Okra
makes about eight pints

7 lbs small okra pods, trimmed
4 C. Water
4 C. White Vinegar
4 Tbsp. Pickling Salt
4 tsp. Dill Seed
8 Garlic Cloves
2 tsp. Red Pepper Flakes
2 tsp. Ball Pickle Crisp

Prepare canner, jars, and lids. Combine water, vinegar, and salt in a saucepan. Bring to a boil, stirring to dissolve the salt. Reduce heat to low and keep hot until ready to use. Into each jar put one clove of garlic, 1/2 tsp. dill seed, 1/4 tsp. Red Pepper Flakes, and 1/8 tsp. Ball Pickle Crisp. Pack okra pods into jars, remove air bubbles, wipe rim. Center lid on jars and screw down bands to fingertip tight. Process jars for fifteen minutes. Turn off heat, remove lid, and allow jars to sit in the water for an additional five minutes. Cool, label, and store.