For me, everything smoked tastes better. Add “smoked” to the food description and you have my attention. I own a stovetop smoker for more than 10 years and it was used for smoking fish and poultry, lamb and pork, fruits and vegetables, cheese and milk. I have traditional for Middle East cuisines smoked grains in my pantry — Basmati and freekeh. I like humus made with smoked garbanzo beans, ice-cream flavored with mescal, caramel sprinkled with smoked salt. Oh, I forgot to mention that I have a collection of smoked salts!
Smoked pickles are not my invention. A few years ago they were briefly available in Central Market. They were delicious and I’ve been getting a jar of them every time I shopped in CM. Then they disappeared forever — story of my life. So I had to develop my own recipe. Last year I had a lot of okra in my hands (thank you, dear neighbors!). It was doomed to be experimented with. It is time to add this recipe to my collection here.
Many people believe that okra is naturally slimy, so they avoid cooking and eating it. Hot-smoked and pickled before slicing, okra has no signs of sliminess.