Spicy Pickled Okra and Green Beans

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


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.

Green Beans with Lemon and Garlic

Green Beans and Bacon

Roasted Green Beans

Fresh Green Beans (a.k.a Tom Cruise Green Beans)

Red Beans and Rice

Perfect Pinto Beans

Black Beans

The Best Green Beans Ever