The Pickle 25 · No. 25 of 25

1. No.25Photo: Pickled Pink Foods

   Peppers, beans and more

   Smokin' Okra

   From Pickled Pink Foods · Peachtree Corners, Georgia · @pickledpinkfoods

   Vinegar●○○A little heat$7 a jar

   A Georgia company built on old handwritten family recipes, no preservatives and no dyes. Smokin' Okra is Southern okra pods in their brine with a hint of heat.

   If you think okra is slimy, pickled okra will change your mind: crisp, tangy, and the pod holds a little brine.

   Eat it withA Bloody MaryFried catfishPimento cheese and crackers

   Order from Pickled Pink Foods ↗More from Pickled Pink Foods ↗

   Chef's quick version

   Pickled okra

   15 min, then 3 days · makes 1 quart · Small, firm pods only; leave the caps on so they stay crisp and not slimy. A pinch of smoked paprika for the smoke.

   Save to my recipes

   You need

   • 12 oz (340 g) small fresh okra pods (3 inches or less), stem caps on
   • 1 cup (240 ml) apple cider vinegar
   • 1 cup (240 ml) water
   • 1 tbsp kosher salt
   • 1 tsp sugar
   • 3 garlic cloves
   • 1 dried red chili or ½ tsp red pepper flakes
   • ½ tsp smoked paprika
   • 1 tsp mustard seeds
   • ½ tsp dill seed

   How to make it

   1. Rinse the okra and trim just the very ends of the stems, without cutting into the pods.
   2. Pack them in a jar, alternating up and down, with the garlic, chili, mustard and dill seed.
   3. Boil the vinegar, water, salt, sugar and paprika and pour over to cover.
   4. Cool, close and refrigerate. Best after 3 days; keeps a month.

   Chef's own quick version, in our words. It isn't Pickled Pink Foods's recipe: for the real thing, order the jar.

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Pickled Pink Foods didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.