Pickled okra with green beans

Ingredients:

• 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

Preparation:

1. Bring a medium saucepan of well-salted water to a boil. Prepare an ice bath.
2. 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.
3. 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.
4. 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.