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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 2 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 ½ 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.