Fermented Dilly Green Beans

 

I didn't change a thing with Laurie's recipe for Dilly Beans. We love them and are almost out from the summer. Harris Teeter had organic green beans on sale BOGO, 2 bags made 2 quarts and 1 pint.

Dilly Beans

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These easy fermented dilly beans add a probiotic punch to any meal or snack

• Author: Laurie Neverman
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 1 quart 1x

Ingredients

SCALE

• 1 quart green beans, ends removed and beans trimmed to fit one each below rim of a quart jar
• 3 cloves garlic, sliced
• 1 Tablespoon dill seed or 3 heads of fresh dill
• 2 teaspoons pickling spice – or – 2 bay leaves, 1 teaspoon mustard seeds and a few peppercorns
• 3 tablespoons fine grain sea salt – or – 4 1/2 tablespoons coarse grain sea salt
• 4 cups water

Instructions

1. Stack green beans upright in a wide mouth quart jar. Add garlic, dill and spices.
2. Mix salt and water in a separate jar or bowl until salt dissolves to form a brine.
3. Pour brine over beans, keeping the brine 1″ below the jar rim. Use a fermentation weight or regular size jar lid to hold the ingredients below the brine. Cover jar with lid or airlock.
4. Let beans sit at room temperature for 1 to 2 weeks. Transfer to cool storage.

Notes

In warmer temperatures, beans may have well developed flavor in as little as five days. Try a sample and see how you like the flavor.