August 8, 2015 lyukum

Smoked Pickles | Okra

Smoked Okra Salad

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.

Smoked Okra Salad
Smoked Okra Salad
Print Recipe
Prep Time 30minutes
Cook Time 15minutes
Passive Time 10minutes
Servings portions
Smoked Okra Salad
Print Recipe
Prep Time 30minutes
Cook Time 15minutes
Passive Time 10minutes
Servings portions
Ingredients
Units:
for smoking
for pickling (for two 32-34oz jars)
dry spices and herbs for each jar
Ingredients
Units:
for smoking
for pickling (for two 32-34oz jars)
dry spices and herbs for each jar
Instructions
for smoking in Cameron Stovetop Smoker
  1. Wash and dry whole okra. Prepare the smoker. Place okra on smoking rack in three layers. Smoke 15 minutes on high heat + 10 minutes of cooling down with closed lid.
for pickling
  1. Sterilize the jars. Place dry spices and herbs on the bottom of each jar. Place smoked okra in each jar vertically.
  2. Mix water, salt and sugar. Bring to the boil. Add vinegar. Pour boiling mixture into each jar and close the lids.
  3. After 12 hours of pickling, strain okra, slice it and serve mixed with green salsa (char vegetables, peel the skins and process them with fresh cilantro and spices). Keep refrigerated.
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