Preserving The Harvest: Old Fashioned Dilly Beans

Dilly Beans are great!  I'm sure these'll disappear fast since I only made one quart.  But that's what's so great about Lacto-Fermenting... you can make as much or as little as you happen to have on hand at the time.

Old Fashioned Dilly Beans

about 1 quart of Green or Wax(yellow) beans

1 oz Kosher salt (or seasalt)

4 cloves garlic, peeled

1 quart fresh water

Dill Weed flower head/leaves to taste

Trim beans and pack them into a clean wide mouthed quart-sized mason jar.  Add garlic and dill to the jar.   In a second quart-sized jar, put in 1 oz salt and mix it with enough water to fill the jar up to the "quart" line.

Pour the brine over the veggies, cap and seal.   

Ferment for 5-6 days, until desired flavor is attained.  The first couple of days are FIZZY days, so the jar will need to be "burped" a few times a day if you're doing this w/o an airlock (like I did).    If, for any reason, you want to halt the ferment for a while, stick the jar in the refrigerator.  When you're ready to continue your ferment/burping process, return it to the counter.

My daughter helped shake up the jar!

Enjoy!!