Spicy Cajun Pickled Green Beans and Carrots
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Pickling time
1 d
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Total Time
10 mins
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Servings
4 servings
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Calories
58 kcal
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Course
Condiments
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Cuisine
American
Spicy Cajun Pickled Green Beans and Carrots
Description
The recipe uses whole fresh green beans and carrot sticks packed into a jar alongside garlic, bay leaf, and dried herbs such as oregano and thyme. A vinegar-based hot brine with sugar and kosher salt is boiled and poured over the vegetables and spices to completely cover them. The brine’s acidity and seasonings preserve the vegetables while imparting a bright and spicy Cajun flavor.
The pickled beans and carrots remain crisp and develop deeper flavor if allowed to rest in the refrigerator for at least a day. They can be stored chilled for up to six months, making them an excellent long-lasting snack or accompaniment. The addition of cayenne gives a noticeable but balanced heat.
This pickled vegetable mix works well served chilled alongside sandwiches, charcuterie, or as an appetizer. The spices and vinegar make it well-suited for adding a flavorful crunch to meals that call for an acidic contrast. The method highlights how vinegar and aromatics combine for a lively, spicy preserved snack.
Ingredients
- 1/2 lb. Green bean trimmed, fresh
- 2 carrot sliced into "green bean" size
- 1 clove garlic sliced
- 1 bay leaf
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon black peppercorns whole
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
Instructions
- Fit as many green beans and carrots as you can into a jar, vertically.
- Add the garlic and bay leaf to the jar, using a chopstick or something similar to slide them down the sides of the jar.
- Add oregano, thyme, cayenne pepper, celery seed, and peppercorns directly to the jar.
- Bring vinegar, water, sugar, and salt to a boil in a small saucepan to make a brine, stirring to make sure sugar and salt are dissolved.
- Pour brine over vegetables in jar, making sure to cover all the vegetables and fill to the top.
- Allow jar to cool, and keep in refrigerator for 6 months. These will taste best if you allow them to sit in the fridge at least overnight, and the flavor will intensify as time goes on.
Notes
- These pickled green beans and carrots are best after at least one day in the refrigerator to allow flavors to develop.
- Stored properly in the fridge, they can last up to six months.
- They provide a spicy, crunchy accompaniment suitable for sandwiches and charcuterie boards.
- Nutritional information does not include added seasoning or brand variations; calculate personally if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1772mg | 74% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5539IU | 111% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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