4.8 – 5 reviews • Green Bean
| Level: |
Easy |
| Total: |
6 hr 45 min |
| Active: |
25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
39 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
266 mg |