Just eating some pickled okra my class made a month ago. Really good especially with a bread and butter recipe. This was not a problem for us as the stem end was trimmed very low. None of the seeds escaped but the brine could still penetrate. What wasn't clear is if the brine was low when the jar came out of the hot water bath or just evaporated? In either case you have make sure the seal is really sealed. I've known people to poke a pin hole in the top of the okra to let air escape. They really are good once you get the right recipe.
I had someone question about okra (nasty stuff). He pickled some and says that as the jars cooled, the brine reduced. Claims it was 2" low over night. I suggesred repacking and processing using more brine. He was curious if this was common and how to avoid it. Any ideas?