With the dill, these lacto-brined beans are crunchy and strangely addictive, making them an easy way to get more fermented foods into your diet.
Beans MUST be blanched for 2 minutes in boiling water to destroy toxins before pickling.
Serves: 16
Prep time: 5 minutes
Cook time: 2 minutes
Source: Peter Berley
Ingredients
- 1lb green or wax beans
- 3 sprigs dill
- 6 cloves garlic
- 3 Small fresh chili peppers (optional)
Directions
Blanch beans for 2 minutes in boiling water.
Pack beans, dill, garlic and chilis into crocks and pour in cool water, drain the water out and measure it.
Salt according to the brine ratio (3 Tbsp. sea salt and 1-1/2 Tbsp. vinegar per quart of filtered water) and cover the beans with brine.
Weight and ferment for 7-10 days at room temperature, or pack into my favorite, the Pickle Meister. Then refrigerate for up to 6 months.
See Also
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