Fermented Dilly Beans
There are so many ways to preserve the summer harvest, and fermented green beans is one of the easiest. Fermented dilly beans are not only tasty, but they are also full of probiotics!
Servings 8 servings
Calories 44kcal
Ingredients
- 1 quart fresh green beans
- 4-5 cloves garlic
- 2 whole flower heads of dill or 2 sprigs fresh dill and 1 Tablespoon dill seeds
- 1-2 bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 small hot pepper optional
Brine
- 1 Tablespoon kosher, pickling, or sea salt not iodized
- 2 cups water
Instructions
- Pack the green beans, garlic, dill, bay leaves, mustard seeds, peppercorns, and optional hot pepper into a quart-sized mason jar.
- Mix the salt into the water to make the fermenting brine. Stir to dissolve.
- Pour the brine over the beans in the jar. Make sure all the veggies are covered with the brine.
- Weigh the green beans down with a fermentation weight so that they stay under the brine.
- Cover the jar with a clean cloth secured with a rubber band and put in a dark place in your kitchen.
- After a week taste the beans and see if they’re to your liking. Once they have finished fermenting cap the jar with a lid and store them in the refrigerator.
Notes
- Putting the beans in lengthwise in the jar makes it look beautiful, and it also allows you to stuff in as many beans as possible.
- 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.
Nutrition
Serving: 0.5cup | Calories: 44kcal