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 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
- 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.