How to make Lacto-Fermented Dilly Beans // Bog Life
We are using Lacto-Fermentation to pickle green beans, making Dilly Beans. Great with Bloody Marys! Using simple ingredients to naturally pickle and ferment green beans. This can be used to pickle nearly any vegetable. These guys turned out great, we did two: one spicy and one regular. I fermented it for 7 days.
Recipe
Ingredients
Green beans
Dill
Water
Salt
Scotch bonnet Pepper or other hot pepper (optional)
Directions
Clean/sanitize glass jar
Zero jar weight on a scale
Add Pepper if using to jar
Add Dill to jar
Add Green Beans
Add water to fill
Take total weight of Vegetable and Water and multiply it times the desired salt brine percentage
(Weight of Vegetable + Weight of Water) x .025 = grams of salt to add
Weight out salt
Pour water into bowl and add salt
Stir until dissolved
Add brine back to vegetable
Add a weight, a rock, or something to keep the vegetables submerged
Cover with silicone burping lid
If you don’t have a silicone lid lightly add the metal lid that comes with the jar
You will then have to “burp” the lid as it ferments, so the pressure doesn’t build.
Everyday pop the lid off to relieve the pressure.
Wait the desired amount of time (4-7 days)
After fermenting, place the lid on it and put the jar in the refrigerator. This will stop the fermentation process and help keep your pickled vegetables longer.
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Lacto-Fermented Jalapenos:
These are not exactly what I have, but they are similar products. The exact products I used are no longer available.
Fermentation weights:
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Dilly Beans || The Recipe I Loved as a Child
Whether your green beans come from your garden or the grocery store, this is a fantastic way to put them up to enjoy them year round. As a child, I couldn't get enough of these. They can take me back to childhood in a a single bite. Hope you love them!
Small Batch (4 pints) recipe I used (corrected for bad math):
1.5lbs fresh green beans, tips and strings removed
2c apple cider vinegar
2c water
4t non-iodized salt
Per jar: 1 hot pepper (or 1/3t cayenne powder), 1 clove garlic, small bunch of dill
Pack tightly in sterilized jars. Fill with brine to 1/2 headspace. Process in boiling water bath for 5 minutes, adjusting for altitude.
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HOT & SPICY PICKLED GREEN BEANS - A New Orleans treat! - Keto, Low-carb, Healthy Snack- Chef Michael
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How to Make Crisp Pickled Green Beans PLUS Optional Step-by-Step Water Bath Canning Tutorial
Learn How to Make Crisp Pickled Green Beans with Optional Step-by-Step Water Bath Canning Tutorial. ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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➡️TIMESTAMPS:
0:00 Introduction
1:13 Ingredients for Making Pickled Green Beans
4:05 How to Make a Pickling Brine
4:48 Preparing to Pickle Green Beans
5:30 How to Water Bath Can Pickled Green Beans - Pt. 1
11:09 Hot to Make Pickled Green Beans
12:44 Water Bath Canning - Pt. 2
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How to Can Dilly Beans
If you love the flavor of dill, but don't always love the traditional cucumber pickle, then these dilly beans are the answer for you! They're a green bean that's canned in a vinegar and dill brine, making for a crisp that can be enjoyed later!
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INGREDIENTS
For the jars:
- 3-4 lb fresh green beans cleaned and washed
- 1/2 medium onion cleaned and thinly sliced
- 3 tsp dill seeds separated
- 3 tsp crushed red pepper flakes (optional)
For the brine:
- 3 cups water
- 3 cup vinegar
- 1 tbsp salt
INSTRUCTIONS
- Prepare lids and rings, water bath, and brine. Bring water bath and brine to a boil as the jars and beans are prepared.
- Divide sliced onion in the bottom of each sterilized jar. This can be adjusted to personal preference. Take a bean and using the jar as a guide, trim the bean to within a half-inch of the top (leaving 1/2 inch for headspace). Trim all the beans using the guide bean for the length.
- Place beans in jars, standing them upright and packing them slightly until the beans are tight in the jars. Add dill seeds on top of the beans. Optional: If a spicy bean is desired, add crushed red pepper flakes to each jar.
- Once the water bath and brine are boiling, ladle brine on each jar, leaving 1/2 inch of headspace. Place prepared lids and rings on jars and place them in the water bath. Process for 12 minutes once the water starts to boil again.
- After processing, use a jar lifter and set jars out of the water. Let rest for 12-24 hours before removing the rings. These should sit at least two weeks before being enjoyed but will last up to a year in a cool, dark place.
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Home Canned Dilly Beans For The Pantry
Here is a video on how I steam canned dilly beans for the pantry.
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