Here is a recipe for Pickled Okra -
Garlic (one clove per jar)
Hot pepper (1 for each jar)
Okra
Dill seed (1 teaspoon per jar)
1 qt white vinegar
1 cup water
1/2 cup salt

Place garlic and hot pepper in bottom of clean hot pint jars. Pack firmly with okra pods from which only part of the stem has been removed. Stem end must be open. Add dill seed.
After packing jars, bring vinegar, water, and salt to a boil. Simmer about 5 minutes and pour while hot over okra. Seal jars This amount of pickling solution will fill from 5 to 7 pint jars. (This is an old recipe so does not mention boiling water bath)
This would seem to be easy to adapt to a refrigerator pickle. Just fill the jars and then pour the hot liquid over. You could keep the rest of the liquid in the fridge but heat before pouring it into the next jar. They will have to sit in the fridge in this liquid for a while (?a couple of weeks?) before they are pickled.

Thanks. That should work. I'm a little confused about "Stem end must be open." I assume that means to cut part of the stem end so that some of the liquid can work its way into the okra pod??

That's a good method. It's easy and convenient since there is no processing involved. You can put them up whenever you have enough for a jarful. They are yummy.

I slice a bit off the stem end for the reason you give.

Jim