Remember those green beans we harvested the other day? Well they are back, and today we are making them into pickles!
These are naturally pickled green beans. We are going to preserve them by fermenting them with salt, and get all the good pro-biotic benefits. Make those bacteria work for their rent.
The recipe can vary greatly depending on the amount of beans, type of salt, temperature, and taste, but I have a hard time messing it up, so try it for yourself. Your ancestors did this to lots of food way before the invention of the internet.
1 pound fresh green beans (or however many you harvest)
4 cups water
1-3 tbsp salt
garlic, to your taste
dill, to your taste
1. Heat water so salt will dissolve in it. Cool to room temperature.
2. Trim ends of beans, and layer them in a glass jar with garlic and dill. We use normal mason jars. Use a jar you can pack the veggies into, not a size where they are swimming in it.
3. Cover beans with water, until they are fully submerged. You can push them in there a bit.
4. Leave jar on counter not in the direct sun for a couple days. *Gently put the lid of the jar on, do NOT tightly screw on. The organisms preserving the beans will create gas that needs to escape, and you don’t want an explosion.
5. Keep tasting until they are pickled to your taste, a few days to two weeks, depending on temperature. When you like them, put in the refrigerator, where they will keep for a couple months.
They should stay pretty crunchy, like a pickle. Enjoy all those good bacteria!