Spicy Pickled Okra and Green Beans

Recipe courtesy of Valerie Bertinelli
Show: Valerie's Home Cooking | Episode: Touchdown!
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6 hr 45 min
25 min
1 quart


  • Kosher salt
  • 6 ounces trimmed green beans 
  • 7 ounces okra 
  • 1 sprig dill 
  • 1 clove garlic, smashed 
  • 1 teaspoon coriander seeds 
  • 1 1/4 cups distilled white vinegar 
  • 1 tablespoon sugar 
  • 1 teaspoon red pepper flakes 
  • 1/4 teaspoon cayenne 
  • 1/4 teaspoon smoked paprika 
Spicy Pickled Okra and Green Beans


Special equipment: a 1-quart Mason jar

Bring a medium pot of well-salted water to a boil. Have an ice bath ready.

Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.

Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.