#9 Fermented Dilly Beans

These are delicious.  You can’t make them and eat them today, but if you make them today in a couple of weeks you are going to get a treat for your mouth and for your health.

6 lb green beans
1 whole bulb garlic
Mixed pickling spice
1 -1/4 cups salt
1/2 c pickle starter (I used bubbies pickle juice)
2 bunches of dill
Red pepper flakes
Cover with non-chlorinated water put plate on top to weight down beans.

If a white scum appears on top it’s ok.  Just skim it off and enjoy your beans.  If you can keep your beans in the refrigerator or a cold cellar it will help keep the scum off.  Don’t refrigerate for about two weeks though to get the bacteria really growing.  If it smells like pickles and sour they are good to eat.  If they smell really wrong and disgusting they are bad.

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4 Responses to #9 Fermented Dilly Beans

  1. Amy says:

    I have got to try these. I hate pickles and I don’t like green beans. I have lots of green beans in my fridge right now. I should make these. Maybe Lee would like them since he likes pickles and green beans.

  2. Steph says:

    Hi! Is it safe to ferment in a food grade bucket with a lid? I have a read a few sources that approve but wondered if you have experience. I have several two gallon ones I got from the Albertsons bakery. I do not have a crock… I do have gallon jars. But I don’t know how I would weight the veggies down. Also I imagine Bubbies sauerkraut juice okay to use?

    • I think it is probably safe, though I am not a food scientist to tell you for sure. What was in the buckets and their current cleanliness would be a factor. Glass and ceramic are good because you can clean them completely. You can use a glass or ceramic plate or bowl to weight them down. I have used Bubbies before.

  3. Steph says:

    Thank you – also would you explain Mixed Pickling spice and the amount I should use?

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