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Spicy Dilly Beans

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.

Free Kefir Recipe eBook from Cultures for Health


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