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Dilly Beans

Well, hello there.  I mentioned last week that we were flying to Las Vegas to visit Darling Daughter, and that’s exactly where I was between Thursday and yesterday.  It’s kind of hard to get motivated to post recipes and whatnot when you’re in Sin City shopping and watching Cirque du Soliel, so…I didn’t.

(We’re not big gamblers; I think we’ve gambled all of one time – a net loss of $10 on the slot machines – during our first visit many years ago.  Since then, we pretty much avoid casinos unless we’re walking through one to get somewhere else.)

Anyhoo, I’m back now and grateful to be able to sleep in my own bed and cook in my own kitchen.  Like you wouldn’t believe.

Speaking of my own kitchen, I’ve gotten to the point where I’ll ferment just about anything.  And if you told me 20 years ago that I’d fall absolutely in love with pickled green beans, I’d probably have laughed in your face.  But oh, my goodness – are they delicious?  They are.  And ridiculously easy to make, too.

I used one of my delightful Pickl-It jars – I really cannot sing their praises enough – but a regular, wide-mouth mason jar will work just fine, and that is what the recipe calls for.  Like all recipes for lacto-fermented foods, it’s extremely simple – combine the ingredients in the jar, and put them in a cool corner of the kitchen, out of direct sunlight, and wait for 3 to 5 days for the magic to happen.  Once the liquid in the jar begins to bubble, stick it in the fridge – the ferment will only get better as it ages.  IF it gets the chance; the day we opened these after the initial ferment, we ate a good quarter of the jar.

They are just that tasty.  Crispy, spicy and tangy, they are a great addition to a meal – you just need a few – or as a snack.

Unlike fruit chutneys, which contain sugar (the naturally occurring sugars in the fruits themselves along with small amounts of added sugars) and need to be eaten fairly quickly, these green beans will last a bit longer in the refrigerator, but I’d still make sure they’re consumed within 3 months.

Like I said, IF they last that long.

Dilly Beans. These crisp, spicy and tangy naturally pickled green beans make a delicious and nutritious snack.

Click the image to enlarge

5.0 from 1 reviews
Dilly Beans
 
Makes one quart
Ingredients
  • 1/2 pound fresh green beans, trimmed and cut in half
  • 3 cloves garlic, peeled and slightly crushed
  • 1 handful fresh dill sprigs
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes
  • 1 1/2 tablespoons fine sea salt
  • 2 cups filtered water
Instructions
  1. Dissolve the salt in the water to make a brine. Set aside.
  2. Place the garlic, peppercorns, red pepper flakes and half the dill in a clean, wide-mouth quart jar. Fill the jar with the green beans, standing them upright, then add the remaining dill. Add the brine until the jar if filled to 1 inch below the rim of the jar.
  3. Cap the jar, not too tightly, and keep at room temperature, out of direct sunlight, for 2 to 3 days or until the liquid in the jar beings to bubble. Transfer to the refrigerator.
  4. Eat within 3 months.
  5. Nutrition (per serving): 8 calories, <1g total fat, 0mg cholesterol, 854mg sodium, 43.1mg potassium, 1.8g carbohydrates, <1g fiber, <1g sugar, <1g protein.


4 comments

Be says:

It’s a dilly of a ferment!

Lisa says:

Nom. The Mexican restaurants around here do a pickled jalapeno carrot that’s INCREDIBLE. Want to backwards engineer a recipe for me?

:)

Suzanne says:

I hope you had fun. I think I’m the only person in the world who hasn’t seen a Cirque du Soliel show. I’m so jealous. Did you enjoy it?
P.S. I am DEFINITELY going to make these.

[…] served this with Dilly Beans, Jalapenos en Escabeche (both of which are almost completely gone now) and roasted sweet potato […]

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