Smokra (okra with smoked paprika brine)

In 2006, Rick Fields (founder of “Rick’s Picks” pickles) introduced “Smokra”—pickled okra with smoked paprika brine. The new product quickly became a favorite and has been featured in national food magazines such as Gourmet and Bon Appetit.
 
The name “Smokra” has not yet been trademarked.
 
 
Rick’s Picks
Smokra
Here’s our latest offering, a savory okra pickle we call Smokra. Indeed, we understand why down South so many of our friends get excited when the topic of pickled okra comes up. Most of these folks like it hot, and while we like heat, we wanted to bring some extra nuance. So we added smoked paprika to the brine, for a little extra Mmmmm. That’s five ‘M’s if you are counting. Mmm-hmmm.
Net weight: 15oz. 
price: $12.99
   
Murray’s Cheese
Pickles, Rick’s Picks Smokra
Price : $16.99/ea
Far out! As though okra’s not kinda wacky to begin with…the folks at Rick’s have pickled it and added smoked paprika, cayenne powder and just a dash of curry. But (and here’s the where the round of applause is applied) it still tickles your tongue with its fuzzy skin and retains the crunchy seeds. Eureka, they’ve done it again!
   
New York (NY) Times
Food Stuff
By FLORENCE FABRICANT
Published: October 4, 2006
Smokra, okra with smoked paprika, is the latest in Rick Field’s line of artisanal pickles. Mr. Field has sold his Rick’s Picks, which are made in Poughkeepsie, N.Y., for the past two years in Greenmarkets (Union Square on Wednesdays) and online at rickspicksnyc.com. Smokra, in a ruddy brine, delivers heat that begs for barbecue or a grilled cheese sandwich. Smokra costs $10.99 for a 15-ounce jar and $12.99 online. The other pickles cost $8 or $10.99 online.
 
The Gugling Cod
Serving Suggestion
Last night, I messed around with some Smokra. This is, as of 2006, America’s Most Exciting Pickle. The smoky flavor from the paprika is almost uncanny, and there is none of the slipperyness that can be an okra downside. Okra lovers and non okra lovers will stand shoulder to shoulder in their approbation of this pickle
(...)
With a bit more preparation, one could do more with Smokra as an ingredient. In particular, I’m interested to see what happens if you toss the onion and use a Smokra in a dirty Gibson.
Wednesday, 04 October 2006 at 09:12 AM
   
New York (NY) Post
A BRINE OLD TIME
PUCKER UP FOR LOWER EAST SIDE�S PICKLE DAY
By CYNTHIA KILIAN
September 15, 2007
(...)
SMOKRA: About halfway down the block, at Rick’s Picks table, seek the newest offering from these neighborhood pickle pioneers - okra pickled with smoked paprika. “We’re the new, sort of modern version of Lower East Side pickles,” says partner Lauren McGrath.
 
Domestic Agenda
Wednesday, February 25, 2009
Smokra
Being a fan of most things pickled I immediately ran out and bought a jar of Rick’s Picks Smokra (Spicy Pickled Okra with Smoked Paprika) after seeing it featured in this month’s Gourmet Magazine as a ‘Good Living Obsession’. I can’t recommend these spicy, pickled veggies enough! They’re perfect with cocktails and would make a great hostess gift.