Dilly Beans

Welcome to the world of dilly beans, the gold standard of green bean pickles that are sure to tickle your taste buds. In this recipe, we’ll guide you through the process of creating these tangy and pickled delights. While the classic dilly beans recipe is included, we encourage you to experiment with your preferred spice combinations to suit your taste.

With its vibrant green color and enticing crunch, dilly beans make for a delightful snack and a versatile addition to various dishes. Add them to your cheese platter, incorporate them into sandwiches, or enjoy them as a zesty side dish – the possibilities are endless.

So, venture into the world of dilly beans, savor their delightful crunch, and experience the zingy satisfaction of these fermented green bean pickles. Let your taste buds be tantalized by their tangy charm, and explore the creative possibilities they offer. Get ready to enjoy the rewards of your homemade fermented dilly beans, elevating your culinary adventures to new heights.

INGREDIENTS:

• 15 cloves garlic
• 6 pounds green beans, trimmed
• 1–2 dried red chile peppers
• 6 bay leaves
• 2 tablespoons pickling spice, or 2 teaspoons dill seed (or, better, 3–4 fresh dill seed heads), 1½ teaspoons whole black peppercorns, 1½ teaspoons mustard seed, and 1 teaspoon coriander seed
• 1 gallon Basic Brine (½ cup unrefined sea salt to 1 gallon unchlorinated water)
• Grape, oak, or horseradish leaves, enough to top the jar or crock (optional)

INSTRUCTIONS:

1. Lightly mash the garlic cloves with the side of a knife, just enough to break them.
2. Layer the beans in the jar or quart jars, arranging them vertically for a visually stunning effect.
3. Incorporate the garlic, dried red chile peppers, bay leaves, and the spices as you go, distributing them equally among the jars.
4. Pour enough brine over the beans to cover them completely.
5. If using, tuck a grape leaf or a piece of plastic wrap over the top of the beans to keep them submerged. Cover the jars loosely.
6. Store any leftover brine in the fridge for future use.
7. Place the jars on a baking sheet and set them aside to ferment in a location out of direct sunlight and at a cool temperature.
8. Allow the beans to ferment for 6 to 10 days, monitoring the brine level and topping off with reserved brine if needed to keep the beans submerged.
9. During fermentation, you may notice scum on top of the brine, which is generally harmless. Refer to the appendix if you have any concerns.
10. As fermentation progresses, the beans will change color from vibrant green to a drab olive due to the interaction of acids with chlorophyll. The brine will become cloudy as lactic acid is produced.
11. On day 6, you can start tasting the beans. They are ready when the brine is cloudy, the color is drab, and they have a taste similar to cucumber pickles.
12. Once the beans are ready, store them in jars with tightened lids in the refrigerator.
13. The fermented dilly beans will keep refrigerated for up to 1 year, allowing you to enjoy their tangy and pickled flavor whenever you desire.