Spicy Pickled Okra and Green Beans
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 39
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 266
- Total: 6 hr 45 min (includes cooling and pickling times)
- Active: 25 min
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.