I would get a really big jar and add them all to the Lacto Ferment, then when they taste good, can them. You'll kill all the good bacteria when you can them so a better solution might be to put the jar in the fridge when they are ready. Peppers don't create a super active ferment like other veggies and they can ferment for a long time without adverse effects. I'm not sure if you could do that with okra.
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