Pickled Dilly Beans

Pickled Dilly Beans

Published on August 18, 2015 | By |
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Green beans are transformed into tangy, crunchy, flavorful snacks or side dish when they’re made into dilly beans.

Instead of the more common vinegar preservation, lacto-fermenting produces lactic acid which not only gives dilly beans they tangy flavor, but also preserves them without canning so that they will keep in cold storage for months with all their enzymes and vitamins intact.

Be sure to sterilize the jars, lids and utensils you’ll use, by running them through the dishwasher or under hot water in the sink. Wash your hands really well before beginning.

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  • (1 Rating)

Ingredients

  • 2 quarts water
  • 6 tablespoons salt
  • 1 ½ - 1 ¾ pounds green or wax beans, trimmed
  • 3 garlic cloves, peeled and smashed
  • 1 ½ teaspoons black peppercorns
  • 3 handfuls of dill (flowers are great to use)

Instructions

  • 1. Sterilize jars, lids and utensils.
  • 2. Dissolve salt in water to make a brine. Set aside.
  • 3. Divide the garlic cloves, peppercorns and dill between 3 quart-size glass jars.
  • 4. Put your green beans in the glass jars on top of the seasonings, straight up if they are long and straight or sideways if thicker and cut into chunks.
  • 5. Cover with brine, leaving one-inch headspace at the top of jar.
  • 6. Cover jars with a tight lid or coffee filter secured with a rubber band.
  • 7. Culture at room temperature (60-70 degrees is ideal) until desired flavor and texture are achieved. IMPORTANT: If using a tight lid, burp daily to release excess pressure.
  • 8. Once the beans are finished, put a tight lid on the jar and move to cold storage.

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Pickled Dilly Beans

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About Chef

Tina Annibell

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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