Spicy Pickled Okra and Green Beans

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  • Level: Easy
  • Total: 6 hr 45 min (includes cooling and pickling times)
  • Active: 25 min
  • Yield: 1 quart
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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 


Special equipment:
a 1-quart Mason jar
  1. Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
  2. 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.
  3. 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.
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