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!
whole fresh string beans
quarts/liters filtered water
fresh dill sprigs
or up to 8 if you REALLY LOVE garlic
from previous batch
grape, cherry, apple, oak, etc.
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!)