Fermented Dilly Beans Recipe

beans with words11

Anybody have green beans right now! I sure as heck do! This is a quick and easy way to make your fresh harvest last a little longer without having to start canning already. You are going to love this recipe for Fermented Dilly Beans! People have been using lacto-fermentation for the preservation of their harvests for hundreds of years. Traditionally our ancestors fermented vegetables with simply salt, water and spices –  the lactic acid produced by the lactobacillus bacteria (they convert sugars into lactic acid and are all over the skins of vegetables)  prevents the putrification of vegetables, and also produces tons of healthy probiotics!

These Dilly Beans are super easy and taste fantastic, tangy and a little spicy. The whole family loves em!

You will need: Quart mason jars, sea salt (never use iodized), enough green beans to fill the quart sized jar, this is usually a largish handful), Onion, spicy red pepper, fresh dill.

Recipe:

  • Lightly rinse green beans, snip the tops, (leave the curly piece at the end, its packed with nutrients!)
  • Pack in a clean, sterilized mason jar
  • Add a small chunk of onion, three slices of the spicy red pepper, and a small handful of the fresh dill (tops and small stems)
  • Prepare a 2% brine – To prepare the brine, use 1 tsp of sea salt to 1 cup of spring water.
  • Pour over the vegetables until completely covered
  • You will want to weigh the spices and veggies down, anything that is above the brine is susceptible to mold. You can buy special weights called “Pickle Pebbles” but I prefer to use what I have. Sometimes I use a large cabbage leaf that I fold up and stuff in over the top. This time I used Celery slices cut to fit tightly in the mason jars. It’s working great so far!

celery

  • At this point you are done the preparation, now you just have to wait! Allow these to sit on the counter for between 4 and 7 days. Be sure burp the jars! This means letting the gasses out so your jars don’t burst! I prefer to do this over a bowl so I can catch the brine if it bubbles out! As the ferment goes on you will notice your brine getting cloudy. This is good! It means things are working in there!
  • Refrigerate when the process is done!

We use these as a really crunchy and healthy addition to school lunches, and the have a place on our table at almost every meal. I also love to bring these to picnics and pot-lucks.

Questions about fermenting using the lact-fermentation method? Ask away! If you enjoyed this post, make sure you leave me a comment! It’s the only way I know you like what you are seeing 🙂

Cheers!
Arika

 



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