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Ouch, i sympathize, okra is almost as bad as mint, if not worse, its one of the most resistant plants to draught and heat.

OMG, Pickled okra is sooo great. Couldnt find my grandmas but here's one that's pretty decent.:

2 pounds small fresh okra

5 small hot peppers

5 cloves garlic, peeled

5 teaspoons dill seed

5 teaspoons celery seed

3 cups white vinegar

3 cups water

1/3 cup pickling salt

1/4 cup sugar

Wash okra in cold water and pat dry with paper towels.

Using manufacturer’s directions, sterilize five one-pint canning jars along with lids and rings.

Pack okra in jars, alternating facing up and down until jars are full. To each jar, add one pepper, one garlic clove, and one teaspoon dill seed and one teaspoon celery seed seed.

In a 2-quart saucepan over medium heat, whisk together vinegar, water, salt and sugar and bring to a boil.

Carefully pour mixture over okra, making sure liquid completely covers okra, but leaves a small amount of head space between liquid and top of jar.

Seal jars and place into canning pot with enough water to cover tops of the jars by 1 inch. Bring water to a boil; continue to boil for 10 minutes.

Remove jars from the water and let cool at room temperature.

Let stand 3 weeks at room temperature before serving.

Chill before serving for added crispness. Refrigerate jars after opening.

And then there's this one:

1 pound tender young okra

1/2 small habanero or other hot chile, sliced thin, or to taste

1 small onion, sliced thin

2 cloves garlic, sliced thin

1 cup water

3 cups distilled white vinegar

1 tablespoon pickling spice

2 tablespoons salt (optional)

Wash the okra and pick it over, removing any pods that are hard and woody and any with soft spots.

Pack the okra into hot sterilized pint canning jars, stem ends down.

Place the remaining ingredients into a nonreactive saucepan and bring them to a boil over medium heat.

Remove from the heat and slowly pout over the okra in the jars.

Seal the jars according to proper canning procedures, and store them in a cool dark place for 4 weeks, then serve as a condiment.

As for okra recipes i can direct you to an amazing website, you can skip the top part of the webpage, all of the recipes are at the bottom.

http://www.neurophys.wisc.edu/ravi/okra/

Ouch! Aunt Ruthie had recipes for pickled everything, and I didn't get them, just sort of figured I'd always be able to call her and ask. I wish I had your okra or were nearby, to trade something.

I can't quite imagine it steamed, and honestly never fried it (it's good, though, when breaded). Where I really use it is soups. It's a thickener and gives such a full flavor to most any soup.

On the pickle, I'm thinking turmeric and vinegar...

Do yo have extension? In Kansas, that's what we called the state service for farmers and gardeners: you could get advice from the extension agent or from your local ag school. Check onthe nearest agriculture school and home ec school, then check for those in nearby states. Also check older women in your local churches, especially those retired from farms. A lot of them are canners, even now. Good luck! (and enjoy a nice light summer soup for me!)

Its simple , wash , dry the okra properly cut it in round shape not very thin heat oil in a wok, add some chopped onions when slightly brown add the chopped okra do not cover lower the flame totally. stir it once in a while whan slightly cooked starts to turn brownish add salt some red chilly powder mix well keep on flame for some time ready to eat

Another way slice it lengthwise finely add salt some gram powder[ AValibility i do not know] on it mix well heat oil in the wok deep fry it with this coating u may need to add a wee bit of water to the mixture so that the gram flour wraps well on the okra serve with some spicy corriender chutney