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When the summer is in full swing, it can be hard to keep up with a harvest of beans from your garden. Here is yet another way to keep things under control by grabbing a pound and tossing them in a jar to ferment. Garlic and dill are combined here for a dilly flavored bean; however, feel free to add your favorite herbs or spices to create a fermented bean flavored to your own personal taste. Use tender, young beans for the best results.
PREP TIME: 10 minutes
FERMENTATION TIME: 1 to 2 weeks
Makes 1 quart
- 1/2 pound green beans
- 2 dill heads
- 4 cloves garlic, crushed
- 1/2 teaspoon black peppercorns, crushed
- 3 cups water
- 2 tablespoons pickling salt
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- Layer the beans, dill, garlic, and peppercorns in a quart jar. In a small bowl, mix together the water and salt, stirring until the salt is dissolved. Pour the brine over the beans, using a weight to hold the beans below the brine, if needed.
- After 7 days, check the beans for taste. If they are to your liking, they are done. If you’re not yet satisfied with their flavor, reapply the weight and return them to the counter to ferment for up to 14 days total.
- When fermentation is complete, remove the weight, cap the jar with a nonreactive lid, and transfer it to the refrigerator where the beans will keep for about 1 month.
A CLOSER LOOK: When pickling beans, choose ones that are thin and young as they will pickle more quickly and be the most tender. Avoid string beans that require additional prep; rather, choose a variety of snap beans from the store, or grow your own.
More from DIY Pickling: Step-by-Step Recipes for Fermented, Fresh, and Quick Pickles:
- Your Pickling Primer
- Lacto-Fermented Asparagus
- Lacto-Fermented Spiced Apples Recipe
- Bran Pickles Recipe
Reprinted with permission from DIY Pickling: Step-by-Step Recipes for Fermented, Fresh, and Quick Pickles by Rockridge Press and published by Rockridge Press, 2015.