Fermented Dilly Beans
There are so many ways to preserve the summer harvest, and fermented green beans is one of the easiest. Dilly beans made in vinegar are awesome, but these fermented dilly beans are even tastier, plus the probiotics are great for your gut health!
Colleen @ Grow Forage Cook Ferment
Quart Mason Jar
fresh green beans
flower heads of dill
or 2 sprigs fresh dill, or 1 Tablespoon dill seeds
kosher or pickling salt
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.
If, after a week, the dilly beans are still too crunchy, let them ferment longer, up to another week. If it’s really cold in your kitchen, it may take even longer than that.
Fermented Dilly Beans https://www.growforagecookferment.com/lacto-fermented-dilly-beans/