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
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.