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…
Ingredients
-
24
okra small
-
1
cup
white vinegar
-
1
tablespoon
evaporated cane sugar
-
1
tablespoon
salt
-
1
tablespoon
paprika smoked (pimenton)
-
1/2
teaspoon
mustard seed whole
-
1/2
teaspoon
white pepper corns whole
-
1/2
teaspoon
cayenne pepper (or more if you like it hot)
-
1/2
teaspoon
cumin
-
1
clove
garlic of smashed
Steps
-
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.
bob-albuquerque says
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.
Marc Matsumoto says
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 says
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.
Stephen Shimmans says
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.
Nscook says
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?
Marc Matsumoto says
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 says
Do you use dulce or picante smoked paprika? Thanks!
Marc Matsumoto says
It’s a matter of personal preference. I used dulce.
David W says
Thanks. Do you think Ricks uses the Dulce?
Marc Matsumoto says
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.