Spicy Cajun Pickled Green Beans and Carrots
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5 from 1 vote

Spicy Cajun Pickled Green Beans and Carrots

You'll find these pickled green beans everywhere in New Orleans, especially in bloody marys! These are super easy, they pack a punch, and are great for snacking, for sandwiches, and of course, bloody marys.
Prep Time5 mins
Cook Time5 mins
Pickling time1 d
Total Time10 mins
Course: Pickles
Cuisine: American
Servings: 4 servings
Calories: 58kcal
Author: Elizabeth Lindemann


  • 1/2 lb. fresh green beans trimmed
  • 2 carrots sliced into "green bean" size
  • 1 clove garlic sliced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon whole black peppercorns
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt


  • 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.


  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.


Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1772mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5539IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg