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Pickled garlic dill beans are one of the simplest recipes to get you started on the path to fermentation. Use any kind of pole beans you like.
Think of them as a “gateway ferment” to the wide world of fermented foods. Mwu-aahahahahahaha! 🙂
Video shows the entire process, with updated progress every few days, as well as tips on keeping your ferment clean along the way!
- 2 to 2½ lbs. (1kg) fresh pole beans (green or wax)
- 1 quarts/liters filtered water
- 6-8 fresh dill sprigs
- 6-10 garlic cloves
- 3-5 Tablespoons/45-75 ml sea salt
- 1 Tablespoon/15 ml peppercorns
- ¼ cup /60 ml pickle brine (from previous batch)
- 2 fresh fruit leaves (grape, cherry, apple, oak, etc.)
- Make Brine: Mix 3 Tbsp./45 ml sea salt into 1 quart/liter of water. Stir until dissolved.
- Peel garlic cloves.
- Add beans, garlic, peppercorns, fruit leaves (which keep veggies crisp by adding tannins to the brine), and dill sprigs in layers into a large (e.g. half-gallon or larger) jar or crock. If using a jar with shoulders (a non-wide mouth variety), pack as many beans as you can snugly fit into the jar. Your "Tetris" skills will be tested.
- If you are not tightly packing a jar with shoulders, you'll need a way to keep the beans submerged under the brine. Add a flexible lid and a weight on top of the veggies so they will stay submerged.
- Pour brine into the container. Add the lid and weight first, then top off with brine. Leave at least 1 inch of space from the top of the container.
- Cover with a dish or tea towel, and secure with twine or a rubber band.
- Put in coolest part of house or kitchen.
- Check every few days. Scrape, spoon or wipe out any mold that forms on top.
- Taste a bean starting after 7 days (5 in the heat of summer). When it has texture and taste you like, clean the top once more, then move to the refrigerator, where they will keep for up to 3 months.