I never knew what I was missing until I tried these fermented dilly beans. You can try making these at home whenever you have some free time, and then use them as often as you want.
Fermented Dilly Beans Are The New Snack Or Side Dish You Need
Here’s how I do it
I used enough green beans to fill up a quart jar, 2 cloves of garlic, 2 chilies, coriander seeds, mustard seeds, dill seeds, and a bay leaf. You can add other ingredients for a stronger flavor. Some good options include green jalapenos, red pepper flakes, black peppercorn, and fresh dill.
After I gathered my ingredients, I moved on to making the brine. This process takes a few minutes, and it is the longest active time you will have.
Once the brine is ready, though, comes the hard part: waiting! But patience is worth it because after about 10 days, you will have the best-fermented beans you have ever tried.
While people prefer to stop the fermentation at 7 days, I suggest you wait the extra three days for a more complex body and taste. You can even leave your beans fermenting longer, but always check on them.
Now, you may be wondering, why make these? I say, don’t shy away just because it’s something new. I almost did, and what a shame that would have been! These fermented dilly beans are a great addition to a charcuterie board, a snack, or in a salad.
I used them last when I had friends over and didn’t have any food prepared. All I did was put some cheese, these fermented dilly beans, crackers, and a few deli types of meat. My guests ate the whole thing and even asked what these wonderful beans were! So now I may even make a new batch for later or to send home with my friends.
Try these fermented dilly beans any time you have some time, and enjoy for at least 6 months! For other great recipes, check these out.
Fermented Dilly Beans
1/2 – 3/4 lb (225 g – 337 g) green beans
2 garlic cloves, crushed
2 fresh or dried chilies
1 bay leaf
1 tsp mustard seeds
1 tsp coriander seeds
1 head fresh dill seeds
2 cups (480 ml) water
1 1/2 tbsp pickling salt
- Dissolve salt in water to create brine then set aside.
- Combine beans with all the seasoning in a quart glass jar. Leave 2 inch headspace.
- Pour enough brine to cover beans.
- Place spring then twist lid on.
- Wipe jar then place it on a plate. Store in a cool place (65-75 F or 20-22 C) in your pantry.
- Check daily to make sure beans are always covered in brine.
- After 24 hours you’ll notice kham yeast, little bubbles forming on top of the brine, it is natural and completely safe.
- Ferment beans for 10 days.
- Remove spring, wipe jar rim, then replace lid with a fermentation lid.
- Refrigerate for up to 6 months.