Pickling Naturally : Pickled Green Beans

Pickled Green Beans

After 2 weeks of fermenting on our kitchen counter, a gallon of tasty green bean pickles, crisp, sour and salty sit in our fridge ready to add crunch to any meal. Pickling fresh garden produce the lacto-fermenting way, actually enhances their nutritional value.

In a few days we’ll have our pole beans coming on at which time we will get another gallon brewing.  Try making them yourself!  They are easy and everyone loves them including our grandkids who couldn’t get enough.

Pickled Green Beans

2 pounds tender green beans, trimmed and cleaned

6 small dried chile peppers

6 garlic cloves, chopped

12 black peppercorns, crushed

6 dill heads

1/2 cup kosher salt

3 quarts filtered water

Layer beans, chile peppers, garlic, peppercorns, and dill in a 1 gallon jar.

Bring the water to a boil; dissolve the salt in water.  Let cool.  Pour enough brine over the beans to cover them.

Push a freezer bag into the mouth of the jar and pour the remaining brine into the bag. This acts as a weight to keep the veggies submerged in the brine. Seal the bag.

Store at room temperature. I like to label the jars with the day they were started and the projected date they should be ready to eat.

In about 3 days you should see tiny bubbles rising.  Sometimes scum forms on top of the brine, skim it off daily and rinse off the brine bag.

Pickles should be ready in about 2 weeks.  You may want to taste a green bean and see if it’s pickled to your liking.  If it’s too salty, let them ferment a bit longer.

When you think they’re done, remove brine bag, skim off any unwanted particles, and cap the jar.  Refrigerate.  They will keep several months, if they last that long!!  Why not pay me a visit and take a taste?

Green beans give way to corn and corn to squash, and there you have fall….I can’t believe summer is slipping away!   I’m cherishing each day!

Amy

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