Smokra

July 31, 2008 · 40 comments

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 cup white vinegar
1 tablespoon sugar
1 tablespoon salt
1 tablespoon smoked paprika (pimenton)
1/2 teaspoon whole mustard seed
1/2 teaspoon whole white pepper corns
1/2 teaspoon cayenne pepper (or more if you like it hot)
1/2 teaspoon cumin
1 clove of garlic 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.

http://www.figandcherry.com/ Christie @ fig&cherry
‘Cop a feel’ – hehe. Thanks for the giggle. Love the recipe too!
http://www.figandcherry.com Christie @ fig&cherry
‘Cop a feel’ – hehe. Thanks for the giggle. Love the recipe too!
http://www.eatingclubvancouver.com/ _ts of [eatingclub] vancouver
“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
http://www.eatingclubvancouver.com _ts of [eatingclub] vancouver
“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
http://www.eatingclubvancouver.com/ [eatingclub] vancouver || js
From the looks of it, you and the young okra are making sweet pickles together. Smokin’ is right!
http://www.eatingclubvancouver.com [eatingclub] vancouver || js
From the looks of it, you and the young okra are making sweet pickles together. Smokin’ is right!
http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen
Ooh this sounds good, I love pickled stuff…nice one on innovating your own version of the expensive stuff!
http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen
Ooh this sounds good, I love pickled stuff…nice one on innovating your own version of the expensive stuff!
http://manggy.blogspot.com/ Manggy
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!
http://manggy.blogspot.com manggy
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!
http://www.noblepig.com/ noble pig
Svelte young okra turned into smokra…news at eleven. Sorry I couln’t resist.
http://www.noblepig.com/ noble pig
Svelte young okra turned into smokra…news at eleven. Sorry I couln’t resist.
http://www.ModernBeet.com/ Jen (Modern Beet)
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!
http://www.ModernBeet.com Jen (Modern Beet)
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!
http://voodoolily.blogspot.com/ Heather
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).
http://voodoolily.blogspot.com Heather
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).
http://scalloped-edge.blogspot.com/ Joanna
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!!
http://scalloped-edge.blogspot.com Joanna
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!!
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http://www.parsnipsaplenty.com/ parsnips aplenty
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?
http://www.parsnipsaplenty.com/ parsnips aplenty
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?
Chef Shane
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!
Chef Shane
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!
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Sarah
Just put up a batch of okra using this recipe. How am I supposed to wait a *whole week* before nibbling on these guys? The brine smelled utterly divine – so smoky and delicious. Thanks for the recipe!
Sarah
Just put up a batch of okra using this recipe. How am I supposed to wait a *whole week* before nibbling on these guys? The brine smelled utterly divine – so smoky and delicious. Thanks for the recipe!
Theresaseattle
I am so excited to try this because I love smokra. Does this turn out like Ricks Smokra? Before I make mine, I would like to know if anyone would tweek this recipe? Please reply.
norecipes
I actually modeled it off Rick's smokra, it comes pretty close. I always
bottle a ton of okra every summer so I have a supply of them for the rest of
the year.
Theresaseattle
sweet!!! thanks for the reply. So when you are putting away for later in the year are you processing in a canner or pressure cooker? If so, how long are you processing for? I am thinking maybe 10 minutes in a canner, but I wonder if that will make them soggy. Any thoughts will be greatly appreciated.
norecipes
Actually I'm to lazy to bother with canning, so I just store it in a large
tupperware in the fridge. It has enough salt and vinegar in it to last a
year if it's refrigerated.
Anonymous
Hi Bob, I actually don’t mind the sliminess, so I never really thought about
it. I did go in the fridge and check out two different batches I have in
there and neither of them were very slimy. It could have to do with the
amount of time they sit in the brine. Have you tried leaving them in there
for longer (a month maybe?). I know the slime dissipates if you cook it for
a long time, so I’m wondering if the same holds true for pickling. The other
thing is that the slime comes from cut surfaces, so if you don’t peel the
tops it will probably be less slimy, that said you probably won’t want to
eat the tops as the skin tends to be tough. I hope that helps.
Stephen Shimmans
Hey Marc, just stumbling upon you Kimchi recipe and my mouth is watering. I’ve just started pickling things at home myself and I’m so surprised at the difference in quality and taste. I will be definitely trying this.
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Nscook
Marc, I followed the recipe but then processed the jars for 10 min in boiling canning bath, which I assume means I can keep them for months at room temperature before opening?
- http://norecipes.com Marc Matsumoto
  Sorry, but I’m not very familiar with canning. If that’s the method you use to preserve other things it would hold to reason that it should work for this too.
David W
Do you use dulce or picante smoked paprika? Thanks!
- http://norecipes.com Marc Matsumoto
  It’s a matter of personal preference. I used dulce.
  - David W
    Thanks. Do you think Ricks uses the Dulce?
  - http://norecipes.com Marc Matsumoto
    Honestly, I’m not sure, I wrote this post when I was living in NYC 4 years ago and it’s been about that long since I’ve tasted Rick’s smokra.