Smoked Okra

Smoked Okra 3Smoked Okra

If you’re an okra lover then you’re going to love Smoked Okra.  The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.


24 Okra

1 Cup White Vinegar

1 Tablespoon Sugar

1 1/2 Tablespoons Kosher Salt

1 1/2 Tablespoons Smoked Paprika

1/2 Teaspoon Whole Mustard Seeds

1/2 Teaspoon Whole Peppercorns

1 Teaspoon Cayenne Pepper

2 Minced Garlic Cloves

3 Whole Dried Chile Peppers

Wash and dry a very large glass jar.  Wash the okra and remove any of the prickly parts that are on the okra tops.  Place the okra into the jar along with the dried chili peppers.  You will probably need to pack the okra into the jar.  Set aside.  In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves.  Whisk the ingredients in the pan to combine well.  Bring to a boil and then let the mixture boil for 2 minutes.  Remove from the heat and carefully pour the vinegar mixture into the okra filled jar.  Add water to fill to the top of the jar.  Put the lid on the jar and let sit on the counter until it comes to room temperature.  Place into the refrigerator and let sit for 1 week before eating.  These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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