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I might have it backwards then. Those Jambalaya may be a little too small for pickling, but look fat enough they'd be great in gumbo and jambalaya, which I assume is why they got their name.   I think those others would fair well better for pickling I think.

Have you ever grown those Burgundy? My mom is really wanting to grow a red variety because my dad always told her he preferred those and we never got the chance to grow any while he was still alive. He got some seeds from a friend of his one year, to use the next, but shortly after he became sick and we're not even sure what happened to those. Supposedly the ones he had made some relatively big ol' pods and were still pretty tender. Looking around online those Burgundy okra looked to be about the closest to fitting that description.

Anyways, may still give the Jambalaya and Big Beck both a shot and just do three different okra varieties this year. Sure ain't gonna hurt my feelings to have to eat some extra okra this year!