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.
sliced into "green bean" size
natural cane sugar
Fit as many green beans and carrots as you can into a
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
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.