Dilly Beans
Classic pickled green beans flavored with fresh dill, garlic, and chiles. These crisp, tangy beans are fermented in a salt brine and make a delicious condiment or snack.
Ingredients
- •⅔ cup coarse sea salt
- •2 pounds small, tender green beans or yellow wax beans, trimmed
- •6 sprigs fresh dill sprigs
- •6 cloves small garlic cloves, smashed
- •3 whole small dried red chiles
- •1 tablespoon dill seeds
- •1 teaspoon black peppercorns
- •crushed
Cooking Instructions
- 1.
Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
30 min
- 2.
Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
7200 min
- 3.
Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
20160 min
- 4.
Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.
30 min
