Name: Spicy Pickled Okra and Green Beans
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT6H45M0.000S
Yield: 1 quart
Ingredients: 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

Directions

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.

Spicy Pickled Okra and Green Beans

Ingredients

Directions

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