They would be to soft to use for pickled okra..I have saved my okra for up to four days in the crisper drawer in the fridge..and then use them..but my recipe call for a dash of alum in a pt. jar. I also use a cynanne pepper also for a little extra excitment, along with fresh dill....

pack a pint at a time
here's a simple recipe that can be prorated --

HOT PICKLED OKRA

Pack small clean raw okra in jars as tightly as possible. Add 2 jalapeno peppers to each jar. Add sliced onion and bell pepper for flavor (may be omitted). For every quart of okra, use 2 cups of vinegar, 1/2 cup of sugar and 1 tablespoon of pickling spice. Bring to a boil and pour over packed okra. Seal with sterile lids. (Either process or put in fridge) Let stand 1 month.

I'm rather surprised you're able to grow Okra that far north... thought it was a Southern thing, but we're glad to share.

Thanks to both of you for the information. Think I'll just process them in small quantities, a pint at a time if necessary. It's a learning experience for us this year - next summer we'll plant a lot more.
We're in zone 5b but that refers more to our low winter temps. Our summers are hot and humid, mid 90's are the average for July and August. Plenty warm enough to grow okra. Usually we have around 50 days per summer where the temp exceeds 100 but so far this year it hasn't been that high.

I do them a pint at a time whenever I have enough that I will not use immediately. I store them in the fridge without processing. They last a long time.

Jim

my, my you do go from the artic to the tropics in just a few weeks. Here in Maryland (which we consider hot and steamy), we usually only have 5 or 6 days, if that many, over 100 and probably 50 or so over 90.
Actually I was thinking more of the length of the growing season. Looking up the various kinds of okra, I discovered that only the heirlooms are 90 or more days to maturity. That must have been what my Dad grew. Do you still have to soak the seeds in hot water before planting?

I don't soak the seeds, but maybe I should because it sometimes seems they take forever to emerge. I'm starting to consider starting them inside, like tomato plants, to get them up to bearing size quicker. Also it would be a more economical use of seed because I plant thickly to avoid gaps in the row, then thin them ruthlessly to a wide spacing (18-24"). Kinda wasteful.

Jim

jim ... I don't remember where I read it ... but some site said okra can be hard to transplant.
My dad did soak them a few at a time and always overplanted, thinning as necessary. He spaced the planting so we'd have okra right up to frost.