Okay, I wish I could say I’m that clever, but alas this is just my take on one of my favourite pickles by Rick’s Picks, a local pickle artisan with pithy pickles like Phat Beets and Wasabeans. I love all their preserved produce, but at 13 bucks a pop, it’s a splurge I can’t indulge as often as I’d like to (especially considering I’m prone to eating an entire jar in 1 sitting if someone doesn’t take them away from me).
They have a tangy bite with a smoky spice that’s mellowed out by the slick crunchy texture of the okra. I can’t think of anything better to pair with BBQ’ed and smoked meats, or even a hamburger. But personally I could just go on eating them out of the jar until there are none left.
The other day I saw some svelte young okra lying in wait at the farmers market and I just couldn’t help but cop a feel. They were covered in soft blonde fuzz and radiated a particularly enticing shade of green without a scar or bruise in sight. I quickly scooped up a few handfuls knowing exactly what I’d be doing with them when I got home…
24 small okra
1 C white vinegar
1 Tbs fleur de sel
1 Tbs smoked paprika (pimenton)
1/2 tsp whole mustard seed
1/2 tsp whole white pepper corns
1/2 tsp cayenne pepper (or more if you like it hot)
1/2 tsp sugar
1/4 tsp cumin
1 clove of garlic lightly smashed
Wash the okra and use a vegetable peeler to peel the prickly bits off the tops of the okra. Pack them into a glass jar standing up.
In a small non-reactive saucepan, bring the rest of the ingredients to a boil for a minute or until the salt is completely dissolved. Pour this mixture into the jar and add enough water to cover the tops of the okra (they’ll float so you’ll need to weigh them down with something). Secure the lid and allow the jar to come to room temperature.
Keep the jar in the fridge for about a week, then enjoy.
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‘Cop a feel’ - hehe. Thanks for the giggle. Love the recipe too!
“The other day I saw some svelte young okra lying in wait at the farmers market and I just couldn’t help but cop a feel.”
Teehee. =D
From the looks of it, you and the young okra are making sweet pickles together. Smokin’ is right!
Ooh this sounds good, I love pickled stuff…nice one on innovating your own version of the expensive stuff!
Hah! That is quite clever! Okra doesn’t make very frequent appearances on food blogs, this is kinda new and freaky for me, heh
But the combination of flavors does sound really good!
Svelte young okra turned into smokra…news at eleven. Sorry I couln’t resist.
That looks seriously delicious! I recently discovered smoked paprika and have been using it all over the place. Spicy pickled okra is a favorite around here — I have a feeling ‘Smokra’ could rival it though!
Ha! Just today I pickled some of my Purple Queen green beans (covered with the same velvety lunago), for the same reason - I love pickles so much, but the nice ones are spendy and too good to put down. Mine have exactly everything yours have except the pimenton, which I guess is the whole point (but I do like that idea and might pinch it).
Oh my gosh, I LOVE Rick’s Picks’ Smokra, but like you I consider it a bit of a splurge. Now I can’t wait to make my own!!
I am so glad that you don’t have that northern Fear of Okra that has made such a tragedy of its subtle ways north of the Mason-Dixon line. This recipe looks phenomenal.
Also: 13 bucks for a jar of pickles?
You have a way with words as well as food.
Is it not more P.C to use the plumper, more matronly okra? (with coarser hair, jutting ribs and a bit of a scent? - not as aesthetically appealing, but what personality!)
Discrimination and all that.
Hilarious stuff - AND great food!