Lacto-Fermented Dilly Beans
A quick, safe and easy method to preserve your freshly harvested green beans for future meals and snack.
- 1 pound string beans clip end, remove strings if there
- 1 quart 4% salt brine make in batches 1 tablespoon salt to 2 cups water
- 1 head garlic cleaned, separated, and bruised
- 1 whole onion chopped
- 1 tbsp dill seed
- 2 whole bay leaves
- 1 leaf horseradish or grape helps keep beans crisp
Fill washed mason jar with beans and then pack other ingredients in around them.
Cover with brine solution. Shake jar to remove any air bubbles.
Cover with fermentation lid lick an airlock or easy fermenter.
Place in cool place out of direct sunlight for 3-5 days.
Begin tasting for the desired amount of sour flavor at day 3. When the beans taste the way you like, cover with plastic lid made for mason jars and refrigerate.
Serve as snacks or sides with meals. They are good for up to 1 year when refrigerated.