Spicy Dill Pickled Green Beans - Raw Food Magazine

Spicy Dill Pickled Green Beans

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Spicy Dill Pickled Green Beans
Serves
Serves
1
1
Level
Level
Moderate
Moderate
Ingredients
Ingreds.
7
7
Total
Total
15 min
15 min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Spicy Dill Pickled Green Beans
Serves
Serves
1
1
Level
Level
Moderate
Moderate
Ingredients
Ingreds.
7
7
Total
Total
15 min
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!
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
Servings: quart
Units:
Directions
Prep
15 min
Total
15 min
  1. Wash and trim the green beans and add them to your jar. Trim them to fit inside the jar.
  2. Add the garlic, dill and chili flakes to the jar with the green beans.
  3. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
  4. Add the remaining water to the salt water once the salt has dissolved.
  5. 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.
  6. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  7. Once the brine is cloudy, try a green bean to see if it's ready. It should be sour and smell like pickles.
  8. Store in the refrigerator for up to a month.
Notes
  1. 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.
Nutritional Information (per serving)
Calories: 157kcalFat: 1gCarbs: 36gProtein: 9g

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Votes: 1
Rating: 5
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Danielle Johnson

Chef: 

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.

 

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