About a week ago, my Aunts and Uncle gave us a bunch of homegrown Green Beans that they just harvested. Since only two of us in our household can eat beans, I wondered if I can pickle some. I haven’t seen Lacto-Fermented Beans sold in any store, so I didn’t know if Beans made good Pickles. This is how I made it…
I washed the Green Beans and cut the top tips off. I blanched them in boiling water for only 2 minutes, then immediately drained the hot water and placed the Beans in a cold water bath to stop the cooking process.
While the beans cooled off, I made a brine by dissolving 2 tablespoons Sea Salt into 1 quart Water (bottled or filtered)… and set this aside.
To the bottom of a quart mason jar, I added the following:
- 1 or 2 Bay Leaves (or you can use a Grape leaf) These help keep the pickled vegetable stay crisp.
- 1/2 teaspoon Peppercorns
- 1/8 teaspoon Caraway
- 1/8 teaspoon Fennel Seeds
- 3 cloves of Garlic cut into halves
You can use whatever herbs and spices you like. Dill would be perfect, but we didn’t have any (my Dill plants are still small). Chili Flakes, Mustard Seeds and Coriander would be good too.
I stuffed as many Green Beans that will fit into the jar and then a few more. You want them crammed in the jar so they don’t float up once the brine is poured in.
I have glass weights (Crock Rocks) made specially for pickling that goes over the vegetable to keep them submerged in the brine. If you don’t have these, you can use a shot glass, or a small 4oz canning jar, or a cabbage leaf… anything to keep the vegetable submerged in the brine.
Pour in the brine until it’s about an inch from the top of the jar. I then sealed the quart mason jar with a pickling lid (Kraut Kaps) and set it aside to ferment at room temperature for 5 to 10 days.
After about 8 days, I tried the Lacto-Fermented Green Beans and they were perfect… and sooooo good!
Store the Pickles in the refrigerator.