Recipe courtesy of Emeril Lagasse
2 pounds


  • 1/2 pound fresh jalapenos
  • 1/2 pound fresh haricots verts
  • 1/2 pound red pear tomatoes
  • 1/2 pound fresh okra
  • 2 teaspoons Zatarian's Concentrated Liquid Shrimp and Crab Boil
  • 2 tablespoons black peppercorns
  • 6 bay leaves
  • 2 tablespoons salt
  • 12 cloves garlic, peeled
  • 1 1/4 quarts distilled white vinegar


Place the vegetables in a 2 quart glass mason jar. Add the crab boil, peppercorns, bay leaves, salt, and garlic. Pour in the vinegar. Tighten the lid. Shake the jar several times. Place the jar in a cool place and marinate for 1 week before using.

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