Description
Crisp, garlicky refrigerator green beans with a lightly sweet vinegar brine and Cajun pepper heat.
Yield: Approximately two pint jars or one quart jar
Servings: About 8 small portions
Prep: 15 minutes
Stovetop: 5–10 minutes
Chill: 24–72 hours
Minimum total: About 24 hours 20–25 minutes
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 cup distilled white vinegar, 5% acidity
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt; begin with 2 teaspoons if using salted Cajun seasoning
- 3 garlic cloves, lightly crushed
- 1½ teaspoons Cajun seasoning, preferably salt-free
- ½ teaspoon red pepper flakes, or less to taste
- ½ teaspoon mustard seeds
- ½ teaspoon whole black peppercorns
- ¼ teaspoon smoked paprika
- 1 small bay leaf
- 2–4 thin jalapeño slices, optional
Instructions
- Wash the beans and trim them to fit the jars, leaving room for brine above them.
- Blanch in boiling water for 1–2 minutes. Immediately cool in ice water and drain thoroughly.
- Divide garlic, mustard seeds, peppercorns, red pepper flakes, bay leaf, and optional jalapeño between clean heat-safe jars. Pack in the beans without crushing them.
- Heat vinegar, water, sugar, and salt in a saucepan until simmering and dissolved. Stir in Cajun seasoning and paprika, then remove from the heat.
- Pour over the beans to cover, leaving about ½ inch of headspace. Release trapped air with a clean utensil and add brine as needed. Never top off with plain water.
- Cool only briefly for safe handling, close, and refrigerate promptly at 40°F or below. Do not wait for complete cooling on the counter.
- Chill at least 24 hours; allow 48–72 hours for fuller flavor. Serve drained portions cold using clean utensils.
Storage: Keep refrigerated and submerged. Plan to use within 2 weeks. Do not reuse the brine for a new batch. Not suitable for pantry storage or canning.
Nutrition: Approximately 25–40 calories per small serving, depending on portion size and brine consumed. Sodium varies substantially.