Fermented Dilly Beans
Garlic dill beans are one of the simplest recipes to get you started on the path to fermentation. Think of them as a “gateway ferment” to the wide world of fermented foods. Mwu-aahahahahahaha!
Servings: 8 servings
Ingredients
- 1 1/2 lbs. whole fresh string beans any variety
- 1 1/2 quarts/liters filtered water
- 6-8 fresh dill sprigs
- 3 garlic cloves or up to 8 if you REALLY LOVE garlic
- 4 Tbsp. sea salt
- 1 tsp. peppercorns
- 1/4 cup pickle brine from previous batch
- 1 fruit leaf grape, cherry, apple, oak, etc.
Instructions
- Make Brine: Mix 3 Tbsp. sea salt to 1 quart of water. Stir until dissolved.
- Peel garlic cloves.
- Add beans, garlic, dill sprig leaves (remove from stems) in layers into gallon-sized jar or crock.
- Pour brine over vegetables up to 1 inch below the top of the vegetables (they will settle).
- Add flexible lid and weight on top of veggies so they are completely submerged.
- Cover with dish or tea towel & secure with twine or rubber band.
- Put in coolest part of house or kitchen.
- Check every few days. Scrape, spoon or wipe out any mold that forms on top.
- Taste a bean starting after 5 days. When it has texture and taste you like, move to refrigerator. There they will keep for months (if they last that long!)
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 2980mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 11.4mg | Calcium: 40mg | Iron: 1mg