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Pickled Cajun Green Beans and Carrots

Makes 1 quart
Time 10 min
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.
  • 1/4 teaspoon fine sea 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 bay leaf
  • 1/2 small yellow onion thinly sliced
  • 1 1/2 cup distilled white vinegar
  • 1/3 cup sugar

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.

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.
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