Okay, I wish I could say I’m that clever, but alas this is just my take on one of my favorite 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 BBQed 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. 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…
📖 Recipe
