Spicy Pickled Vegetables

Ingredients

• 8 ounces haricots verts, trimmed
• 4 teaspoons kosher salt
• 6 cups water
• 1 pound baby carrots
• 2 cups pearl onions, peeled (about 10 ounces)
• ¹/₃ cup sliced jalapeño peppers (about 2 large)
• 1 teaspoon ground cumin
• + 1 more ingredients
• • 4 cups white vinegar

1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour. Pour into a large bowl; cover and refrige...

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