Article: If possible, you should pickle okra within 6 - 12 hours of picking. Select tender, green pods of okra that are 2 to 3 inches (5 to 7.5 cm) long for pickling. Trim the end of the stem off the okra, but leave the okra whole. Make the final okra everything that would you feel comfortable eating. . In a large pot, arrange your canning jars onto a wire rack so that they don't rest on the bottom of the pot. Fill the pot with water, so that the jars are completely submerged. Turn the burner on and allow the water to come to a boil. Boil for about 10 minutes. After 10 minutes, turn the burner off. Remove the canning jars with canning tongs and place them on a counter pre-lined with a clean towel. Do this so that the heat difference between the counter and the jars doesn't cause them to crack. Dunk the lids and tops into the near-boiling water and leave them there for 5 minutes before removing and placing on a clean towel.

What is a summary?
Choose the freshest okra possible. Wash and trim the okra. Sterilize the canning jars