Cajun Pickled Green Beans

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These are great on their own, but their true calling is atop a Bloody Mary. Brunch, anyone?

Makes 5 pints

Ingredients

¼ cup Kosher salt
2½ tsp whole mustard seed
1¼ tsp dill seed
1¼ tsp celery seed
2½ bay leaves
30 whole peppercorns
10 whole allspice berries

2 pounds fresh green beans
8 oz carrots
10 garlic cloves
5 fresh, small, hot red chilies (e.g., Thai bird chilies), or 2½ tsp crushed red pepper flakes
2½ cups white vinegar
2½ cups water

Instructions

  1. Wash the green beans, and trim off the stem ends. Cut them to length, ½ inch shorter than the jars.
  2. Peel the carrots, and cut lengthwise into spears of green-bean thickness, also ½ inch shorter than the jars.
  3. Peel the garlic cloves.
  4. If using the fresh chilies, slice into halves, lengthwise. Leave the seeds in.
  5. In a non-reactive pot, bring vinegar water and salt to a boil.
  6. One jar at a time: Add 2 garlic cloves, 2 chili halves (or ½ tsp red pepper flakes), ½ tsp mustard seed, ¼ tsp dill seed, ¼ tsp celery seed, ½ bay leaf, 6 peppercorns and 2 allspice berries.
  7. Pack full with green beans and carrots.
  8. Fill with boiling liquid, and seal. Repeat with remaining jars.
  9. Let set 4-6 weeks before using.