Best Asian Pickled Green Beans And Carrot Sticks Recipes

SPICY CAJUN PICKLED GREEN BEANS AND CARROTS

Spicy Cajun Pickled Green Beans and Carrots image

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.

Provided by Elizabeth Lindemann

Categories Pickles

Time 10m

Number Of Ingredients 13

Ingredients

1/2 lb. fresh green beans (trimmed)
2 carrots (sliced into "green bean" size)
1 clove garlic (sliced)
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
1/4 teaspoon whole black peppercorns
1 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 tablespoon kosher salt

Steps:

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.

Nutrition Facts : Calories 58 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1772 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PICKLED CARROT STICKS (GOURMET MAGAZINE)

Pickled Carrot Sticks (Gourmet Magazine) image

This is great as a party appetizer, a snack, or as a cocktail garnish. Recipe was developed by Zanne Stewart, Gourmet's executive food editor, and was printed in the magazine in both 1985 and 2003. I reduced the amount of dill as I found the original amount (1 1/2 T of dill seeds) too strong. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make. Carrots keep, chilled in an airtight container, for 1 month. You can use peeled or unpeeled carrots. It also works really well with other vegetables, including green beans, cauliflower, and celery.

Provided by blucoat

Categories Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb carrot, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
2 -3 heads fresh dill weed or 2 -3 heads dried dill weed
1 1/2 tablespoons salt

Steps:

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Nutrition Facts : Calories 38.3, Fat 0.2, Sodium 899.9, Carbohydrate 8.4, Fiber 1.2, Sugar 6, Protein 0.5

HERBED GREEN BEANS AND CARROTS

Herbed Green Beans and Carrots image

This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.

Provided by dianegrapegrower

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces carrots, cut 1/4-inch x 1/4-inch x 2-inch (packaged baby carrots work here)
12 ounces green beans, cut in 2-inch lengths
2 tablespoons butter
2 tablespoons shallots
1/2 teaspoon crushed garlic
1/4 teaspoon red pepper flakes
1 teaspoon tarragon or 1 teaspoon dill weed
salt and pepper

Steps:

Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.

Nutrition Facts : Calories 79.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.9, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 1.8

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Green Beans and Carrots Sauteed in Butter and Garlic image

This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.

Provided by Gingernut

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

300 g fresh green beans (2 nice handfuls)
2 large carrots
3 teaspoons butter, to taste
1 teaspoon minced garlic
salt and pepper, to taste

Steps:

Trim green beans and cut carrot into sticks that are similar in size to the green beans.
Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
Season with salt and pepper, if desired.

Nutrition Facts : Calories 64.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 54.5, Carbohydrate 8.9, Fiber 3, Sugar 4.2, Protein 1.8

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Easy Buttered Green Beans and Carrot Sticks image

This is easy to make and the perfect veggie side dish to compliment your holiday table, and the combination of colours is very pretty! This recipe will serve around 6-8 people but it can be doubled. The beans and carrot sticks can be boiled hours in advance, just leave them in the ice water in the fridge until ready to saute in butter. I most always sprinkle with sliced toasted almonds, or even peanuts when serving this at my table, but that is optional.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs green beans, ends trimmed
10 ounces carrots, peeled (cut into matchstick strips)
3 -4 tablespoons butter
2 -3 tablespoons olive oil
salt and black pepper
chopped nuts (optional)

Steps:

Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
Place the beans and carrots on a paper towel and pat them dry.
Up to this point you can refrigerate until ready to saute them.
In a large skillet or a medium pot melt the butter with oil.
Add in the beans and carrot sticks; toss until hot (about 2 minutes).
Season with salt and pepper.
Transfer to a large serving bowl and sprinkle with nuts if desired.
Delicious!