If they are hollow or porous, sometimes they will absorb the brine. Because they are in the fridge, I wouldn't worry very much. In fact, to help keep firmness, you wouldn't even need to boil the brine if they will be refrigerated afterwards. They should keep well for at least a month in the fridge. If you are concerned with them not being totally submerged, you can add a bit more vinegar if you care to, and it will not need boiling. If these were to be home canned, and meant as a pickled product, a water bath can do the job of heat processing and then they don't need the refrigeration until opened. I must assume your using a real canning jar?

Thanks for the response.

Since I only had enough okra for the jar and a half - I used a leftover pickle jar. I thought I only needed to use canning jar - when doing something like a hot water bath.

We only have a small garden - I don't get enough of anything to do large batches.

This was my okra version of refrigerated pickles. I thought this could be done with other vegetables besides cucumbers?

Vicki

It should be fine. I even pickled some julienne strips of jicima in rice wine vinegar and its still ok, sitting in my fridge in a plastic container, its about 6 months old and no signs of any spoilage yet.... I use it as an additive to some California rolls (Sushi).