Spicy Cajun Pickled Green Beans and Carrots

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 1 clove Garlic
  • 1/2 lb Green beans
  • 1 tsp Oregano
  • 1/2 tsp Thyme

• Baking & Spices

  • 1 tbsp Cane sugar, natural
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Celery seed
  • 1 tbsp Kosher salt
  • 1/4 tsp Peppercorns, whole black

• Oils & Vinegars

  • 1 cup White vinegar

• Liquids

  • 1/2 cup Water

Found on bowlofdelicious.com

Description

Ingredients

• ½ lb. green beans, trimmed
• 2 carrots, sliced into green bean size
• 1 clove garlic, sliced
• 1 bay leaf
• 1 teaspoon oregano
• ½ teaspoon thyme
• ¼ teaspoon cayenne pepper
• ¼ teaspoon celery seed
• ¼ teaspoon whole black peppercorns
• 1 cup white vinegar
• ½ cup water
• 1 tablespoon natural cane sugar
• 1 tablespoon kosher salt

Directions

• 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.