Dilly Beans are a popular vinegar pickle, but you can ferment them, too! I think the flavor and texture of the beans really shine in the milder lactic acid of a traditional ferment. Plus, you get to drink all the yummy brine! Double win. 😉
Makes 1 quart
1lb. string beans (approximate)
2-3 garlic cloves, sliced
½tsp. crushed red chile flakes
1tsp. dill seed or 1 dill flower
2tsp. salt dissolved in 2 cups water
Snap the stems off the string beans and then break them into 2-3″ long pieces. Place garlic, red chile flakes, and dill seed or flower in bottom of 1 quart or liter jar. Stack beans in jar in layers, up to the neck. Place weight on top and add brine to just cover beans. (If more brine is needed, mix ½tsp. salt per ½ cup water.) Secure lid – slightly loose for mason jar, or clamp lid shut for hermetic jar. Place in a cupboard or under a towel on counter to ferment. In 1-2 days, the beans will have packed down so they are well covered in brine. If not, you may need to add a little more. Allow to ferment until color has changed completely from bright green to drab, olive green. This will take 2-3 weeks. When beans are pickled to your taste, transfer to fridge.