Spicy Cajun Pickled Green Beans And Carrots Recipes

CAJUN GREEN BEANS (QUICK & SPICY)

Steps:

• Preheat a heavy Dutch oven or pot to low-medium heat.
• Add oil, garlic, onion, oregano, and marjoram and cook until onion begins to soften, stirring often (5-10 minutes). Take care not to scorch the garlic.
• Turn heat down to low and add green beans, cayenne pepper, and paprika. Mix together, cover and heat through for 10 minutes. Serve hot.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

SPICY PICKLED GREEN BEANS

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

SWEET AND SPICY GREEN BEANS

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

CAJUN-STYLE GREEN BEANS WITH TABASCO

Steps:

• Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
• In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat. (If using vegetarian bacon, you'll need to add a bit of oil to the pan for frying.).
• Reduce heat, add the minced celery stalks and cook about 2 minutes; adding the garlic and cooking another minute longer. Stir in vinegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
• Remove from heat; stir in celery leaves.
• Toss with beans to coat. Season with salt and pepper and adjust seasonings if necessary.

SPICY PICKLED GREEN BEANS

Steps:

• Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.