I’ve written an easy salt brine pickle recipe for living, lacto-fermented dilly beans, which are traditionally a vinegar preserve. Now that green bean season is in full swing, here it is.
Ingredients to fill a one-quart mason jar:
-1/4 jalapeno pepper. Use more if you like it spicy.
-1/2 bunch of fresh dill
-3 cloves of garlic
-about 1 tsp celery seed
-enough green beans to fill up your jar
-2 cups water mixed with 1.5 tbsp sea salt (non-iodized)
Chop off the tough bits at the end of the beans and the rough ends of the stalks of dill. Throw the garlic into the bottom of the jar. Jam in half the beans, standing upright. Stick the bunch of dill and the pepper into the middle of the jar, then fill in the outside edges with the rest of the beans. Pour in the celery seeds and shake them around the jar. Add enough brine to cover the veggies. Keep the veggies submerged and away from the mold-carrying air by placing a smaller jar full of water as a weight as in this post.
Leave them in a dark place for one to three weeks with the smaller jar holding the beans under the brine and a towel draped over the top to protect them from bugs and dust. When they taste the way you like, put a lid on them and stick them in the fridge.
For a traditional vinegar pickle recipe for dilly beans, see the one here in Katz’s book Wild Fermentation.