Lol Neo, get Granny. You'll find that it is a superb pickling okra. As for picking it at the right time, that is up to you. You will have to be out there harvesting it every other day at a minimum. I might also suggest asking for good recipes for making pickled okra. Most of them result in mushy okra that could have been used in making the Ghostbusters movie. (He slimed me!)
For background, Granny Franklin was a family heirloom from the Franklin family near Bear Creek Alabama. I got seed a few years ago and sent a few quarts to Glenn at Sandhill. I've grown it and enjoyed it at least every other week for the last 10 years (meaning I eat the pickled and then fried okra regularly). It is an outstandingly good old heirloom okra. I suspect it started from a known commercial variety many years ago, but cannot find any other okra that is similar enough to say it could have been the parent. There are a lot of similarities to Clemson Spineless, but equally as many huge differences.
I still like my Cowhorn too. But I don't eat it 30 or more times a year.
DarJones
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