Pickled Cajun Green Beans and Carrots

Pickled Cajun Green Beans and Carrots

Makes 1 quart
Cajun flavors almost always include spicy cayenne and fragrant garlic. These pickles are delicious served in a tall glass of tomato juice or as a spicy side at your next crawfish boil. They'll keep well for up to a month in your refrigerator.
  • Salt
  • 1/2 pound green beans, trimmed
  • 1/2 pound carrots, trimmed and cut into ½-inch wide sticks
  • 3 cloves garlic, crushed
  • 3 whole black peppercorns
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon yellow mustard seeds
  • 1/4 teaspoon cayenne
  • 1 dried bay leaf
  • 1/2 small yellow onion, thinly sliced
  • 1 1/2 cup distilled white vinegar
  • 1/3 cup sugar
You must be signed in to use shopping lists. Sign in or create account
Bring a large pot of salted water to a boil. Add green beans and carrots and cook until just tender, 2 to 3 minutes. Transfer vegetables to a large bowl of ice water until chilled then drain well.

Put garlic, peppercorns, celery seeds, coriander seeds, mustard seeds, cayenne and bay leaf into a 1-quart glass jar then add green beans, carrots and onions, arranging them upright and packing them tightly as necessary; set aside.

Put vinegar, sugar and 1/4 teaspoon salt into a small pot and heat over medium-high heat, stirring constantly, until sugar is dissolved, 2 to 3 minutes. Remove from heat, set aside to let cool slightly then pour into jar with vegetables. Cover with a tight-fitting lid, shake vigorously and refrigerate for at least 24 hours before serving.
Nutritional Info: 
Per Serving: 200 calories (0 from fat), 200mg sodium, 50g carbohydrates, (2 g dietary fiber, 10g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion