Fermented Dilly Beans Recipes

FERMENTED DILLY BEANS

Steps:

• Pack all of these ingredients into a quart-sized mason jar. (Putting the beans in lengthwise makes it look beautiful, and it also allows you to stuff in as many beans as possible.)
• Make up a brine of 1 Tbsp. Kosher or picking salt (not iodized) to 2 cups water.
• Pour that brine over the beans in the jar. (Make sure all the veggies are covered with the brine.)
• Weigh them down with a weight. You can use a bag full of water as a weight, or get something like the awesome kit from Ferment'n.
• Cover the jar with a clean cloth secured with a rubber band and put in a dark place in your kitchen. Take a quick look at it every day or two to make sure it's ok.
• After a week taste the beans and see if they're to your liking.

PICKLED GREEN BEANS (DILLY BEANS)

Steps:

• Clean and Cut beans to fit in tall Mason Jars. (one pint).
• Place ingredients 2-5 into each jar.
• Add beans to jar(s) until full.
• Bring to boil ingredients 6-8.
• Pour boiling liquid over beans.
• Tighten lids.
• Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
• I use what ever amount of beans I have on hand and make the liquid accordingly.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.