Dilly Green Beans
These spicy fermented beans are delightful chopped into a salad, served as a side dish or simply eaten straight from the jar.
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Ingredients
- 1 to 2 hot Thai red chiles, stemmed (or 1/2 tsp red pepper flakes)
- 2 cloves garlic, peeled
- 1 tsp yellow mustard seeds
- 1/2 tsp black peppercorns
- 1 cup packed fresh dill (leaves and stems)
- 9 oz green beans, untrimmed
- 3 cups filtered water
- 1 1/2 tbsp sea salt
- 1 small green or purple cabbage leaf
Equipment:
- 1 1-qt wide-mouth glass jar with lid, sterilized
Preparation
1. To a 1-qt wide-mouth glass jar
add chilies, garlic, mustard seeds
and peppercorns. Place dill on top.
2. Add beans, packing tightly, leaving 1 to 2 inches head-space between beans and rim of jar.
3. In a large glass measuring cup, stir together filtered water and salt
until salt dissolves. Pour into jar,
filling to just under rim.
4. Arrange cabbage leaf over top
of beans to keep beans submerged
in liquid; seal loosely with lid. Let
ferment in a cool place, away from
direct sunlight, opening jar every
24 hours to release pressure until
mixture reaches desired taste, 14 to
21 days. (NOTE: The longer the beans
ferment, the tangier they will taste.)
5. Discard cabbage leaf, seal tightly
with lid and refrigerate for up to 12 months.
Nutrition Information
- Serving Size 4 to 6 beans
- Calories 10
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 482 mg
- Sugar Content 1 g