Pickled okra with green beans
Votes: 1
Time: 45 minutes plus marinating time
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.
Pickled okra and green beans are a wonderful addition to any meal, perfect for salads and delicious sandwiches, or simply enjoyed as a low-calorie, savory snack. The secret to successful okra and green beans lies not only in their flavor but also in their texture—the vegetables should remain crispy but not soggy. Therefore, before placing them in a jar and pouring the marinade over them, blanch the beans and okra in boiling water. For okra, just a few seconds is enough to prevent it from becoming mushy. Marinate the vegetables overnight, and the next day you'll have a delicious Bloody Mary appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g of trimmed green beans
- 200 gr. okra
- 1 sprig of dill
- 1 clove garlic, crushed
- 1 teaspoon coriander seeds
- 1 and 1/4 cups distilled white vinegar
- 1 tbsp. sugar
- 1 teaspoon red pepper flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- Special equipment: 1-liter Mason jar, read sterilization tips
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Cooking the dish according to the recipe:
- Bring a medium saucepan of well-salted water to a boil. Prepare an ice bath.
- Cook the green beans until crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer the vegetables to an ice bath to cool completely. Drain and pack the vegetables tightly into a jar, adding the dill and garlic.
- Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and the seeds darken, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne pepper, 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. If necessary, add a little water to completely cover the vegetables. Cool to room temperature, then seal the jar with a lid and refrigerate for at least 6 hours and store for up to 3 weeks.
Author of the recipe - Valerie Bertinelli is an American actress.
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