Spicy Dill Pickled Green Beans

Name: Spicy Dill Pickled Green Beans
Prep time: 15 min
Cook time: 15 min
Yield: 1 quart
Cuisine: American
Ingredients: 1 lb green beans; 2 cloves garlic; 2 sprigs dill; 1/2 tsp chili flakes; 4 cups filtered water; 2 Tbsp celtic sea salt ((or Himalayan)); 1 quart jar ((or two small jars))

Posted on October 5, 2016 by Danielle Johnson in Fermented

Serves

Level

Moderate

Ingredients

Ingreds.

Total

15 min

Serves

Level

Moderate

Ingredients

Ingreds.

Total

15 min

Pickled green beans are a great alternative to classic pickles. Add a bit of spicy chili flakes, some garlic, and a healthy dose of dill, and you'll have some fantastic fermented beans in about a week!

Ingredients

1 lb green beans
2 cloves garlic
2 sprigs dill
1/2 tsp chili flakes
4 cups filtered water
2 Tbsp celtic sea salt (or Himalayan)
1 quart jar (or two small jars)

Servings: quart

Units:

Directions

Prep

15 min

Total

15 min

Wash and trim the green beans and add them to your jar. Trim them to fit inside the jar.
Add the garlic, dill and chili flakes to the jar with the green beans.
Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
Add the remaining water to the salt water once the salt has dissolved.
Pour the brine into the jar with the green beans. There should be enough to submerge the green beans under the brine. If not, make more brine and add it to the jar.
Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
Once the brine is cloudy, try a green bean to see if it's ready. It should be sour and smell like pickles.
Store in the refrigerator for up to a month.

Notes

You can either use pickling weights to keep the veggies submerged under the brine or shake the jar up every few days to prevent mold from growing on the surface.