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Are green beans in season where you are? It’ll still be quite a while before they are ready here (it’s still a little too early to plant them).
This is my family’s all time favorite pickle. Everyone loves these. It’s the best way to get my kids to eat vegetables and ferments. I try to always have pickled green beans on hand. For the heat, you can use crushed red chilies, cayenne, fresh chilies or if you make your own chili sauce you can use the leftover solids from that.
Spicy Dilly Beans
- Fresh dill or dill seed (dried dill just floats on the top and can get moldy)
- 2 garlic cloves, smashed
- 1/4 onion, sliced
- 1 tsp crushed red chilies
- about 1 quart worth of green beans
- 2% brine solution (19 gms salt per 1 quart water)
Pack green beans into jar. I stand them upright so I can stuff as many in as possible. Stuff dill, garlic, onions and chilies between beans. Cover with salt brine. Use a weight to hold down the beans (they’ll want to float). Cover with an airlock. Leave at room temp for about 5 days or until bubble action slows down. Transfer to the fridge and let them ferment in the fridge for another 2 weeks. Green beans only get better with time.
DIY Airlock Lids update: Just because I know I’m going to get comments and emails about this, yes that is my DIY lid on the jar. I made these before I knew there might be a problem with Tattler lids. I am not using them until I know for sure they are safe.
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I tried fermenting green beans once, but the recipe said I had to blanch them first, which seemed counter productive to me, but I did it because I had read it was necessary to make them edible. They were NOT my favorite ferment, but the idea of them has always sounded good to me. I am going to try again with your recipe. Have you ever heard of any dangers fermenting green beans without blanching?
I’m going to have to look into that more. You blanch beans when you freeze them to neutralize an enzyme that freezing doesn’t and that can cause spoilage. I’m not sure how lactofermentation works with that. Green beans don’t last long enough around here to really test that out. Very curious now.
Aw, heck! What problem with Tattler lids?? I know they are made with formeldehyde, but supposedly that doesnt leach until exposed to high alchohol (the Tattler company told me the percent, but I’ve forgotten. Something like 12% or 15%) so I decided not to use them with wine brewing, but thought they were ok for vegetable ferments. Is this what is refered to here, or something else?
I havent fermented green beans yet. Must do!
How did you create the airlock? It is hard to tell exactly from the picture, and this is all new to me. Also, did you sanitize the jar/lid first?
No need to sanitize. Just washing with soap is sufficient for ferments. The lid in this is one I no longer use for a number of different reasons. You can see it here http://www.picklemetoo.com/2012/03/12/diy-airlock-system-for-lactofermentation/ and the update about the lids here http://www.picklemetoo.com/2012/06/19/diy-lid-update-or-the-day-i-gave-up-plastic/.
[...] try to have some sort of ferment at each meal. That might mean a pickle or a few fermented green beans or it might be a spoonful of kraut. I like to top different dishes with kraut (sauerkraut, [...]