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    Home » Recipes » American

    Updated: Jun 7, 2022 by Marc · 40 Comments

    Smokra

    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
    Recipe Pin

    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...

    📖 Recipe

    Smokra

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    Ingredients 

    • 24 okra small
    • 1 cup white vinegar
    • 1 tablespoon evaporated cane sugar
    • 1 tablespoon salt
    • 1 tablespoon paprika smoked (pimenton)
    • ½ teaspoon mustard seed whole
    • ½ teaspoon white pepper corns whole
    • ½ teaspoon cayenne pepper (or more if you like it hot)
    • ½ teaspoon cumin
    • 1 clove garlic of smashed

    Instructions

    • 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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    1. bob-albuquerque says

      October 24, 2010 at 5:30 pm

      I tried this recipe recently with okra from my garden because I too have had Rick's Smokra and its really good. But they came out very, very, slimy. I usually pick them when they are small, because I know that they get slimier when they are bigger. I don't usually have enough in one day so I put them in the fidge until I have enough to cook. Were they too old? What could have made them so slimy? Anyways, they taste great, just likes Rick's , after I wash off the slime. I am going to try again. Just a note, for okra lovers, I usually roast them in a hot 400 degree oven, with olive oil, salt, pepper, zest of 1/2 lemon and pimetón. Easier than frying, sauteing, and they get a bit crunchy too, which is nice. Also, pimetón is easy to order on line from http://www.spanishtable.com , which has stores in Seattle, Berkeley and Santa Fe.

      Reply
    2. Marc Matsumoto says

      October 25, 2010 at 2:56 am

      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.

      Reply
    3. Stephen Shimmans says

      April 13, 2012 at 1:18 pm

      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.

      Reply
    4. Stephen Shimmans says

      April 13, 2012 at 5:18 pm

      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. 

      Reply
    5. Nscook says

      September 23, 2012 at 12:33 am

      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?

      Reply
    6. Marc Matsumoto says

      September 23, 2012 at 11:37 am

      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.

      Reply
    7. David W says

      January 14, 2013 at 11:37 pm

      Do you use dulce or picante smoked paprika? Thanks!

      Reply
    8. Marc Matsumoto says

      January 15, 2013 at 3:47 am

      It's a matter of personal preference. I used dulce.

      Reply
    9. David W says

      January 16, 2013 at 8:35 pm

      Thanks. Do you think Ricks uses the Dulce?

      Reply
    10. Marc Matsumoto says

      January 17, 2013 at 2:06 am

      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.

      Reply
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