Fermented Sour Dilly Beans

Fresh. Light. Tangy. Crunchy. The perfect summer snack on a hot day, especially if you're lucky enough to pick them from your own garden. Fermented Sour Dilly Beans are easy to make with barely any prep time at all, which is always a bonus!

Here's a step-by-step recipe tutorial on how to make Fermented Sour Dilly Beans with Masontops. If you've never fermented before and have some questions about cleaning your tools and selecting your produce, head over to our Learning Center.

Tools

Vegetables 

  • Green beans, cleaned with ends cut
  • 1/2 head of garlic, separated and peeled 
  • Fresh or dry dill 

Brine

  • 3 cups dechlorinated water (learn how to dechlorinate water here)
  • 1.5 - 2 tablespoon or Kosher salt or any other coarse, non-iodized salt 

  • Instructions (see photo below for visual reference)

    1. In a measuring cup, dissolve Kosher salt into water to create brine solution. 
    2. Fill the Mason jar with green beans (place them in vertically), garlic cloves and dill, packing them in as tightly as possible.
    3. Pour brine over the vegetables, leaving 1.5" of headspace. 
    4. Place Pickle Pebble into mouth of Mason jar, ensuring it's weighting down the veggies and slightly submerged. Remove any food that floats above or re-submerge it. 
    5. Place Pickle Pipe on mouth of Mason jar and secure with screw band.
    6. Leave to ferment in a cool, dark place until desired taste is reached (for us, that was only 5 days). 
    7. After the ferment is complete, replace the Pickle Pipe with an airtight lid, like our Chalk Tops, and move it to the fridge.

    P.S. These also make great garnishes for Bloody Mary and Caesar cocktails. Add a bit of the leftover brine to your glass (0.5 - 1.0 oz) for an extra kick!

     

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