fermented dilly beans. homemade preserved.

This is the time of year to carry stacks of Ball (or Kerr) jars home for epic preserving projects. At least, that's been my reality of late, with so much produce--beets, onions, garlic, cabbage, basil, corn, tomatoes, zucchini--to deal with. It is always exciting to think up the possibilities for preserving these harvests, whether they are from the backyard garden, local farm, or farmer's market. Last year I was focused on the canning process as a way of preserving food as jams, pickles, and sauces, though I am becoming more versed in fermentation as an easier and more nutritious form of putting up the summer harvest.


Pickles are technically anything preserved by acidity. Canned pickles have been brined in an acidic solution, which is usually vinegar, and canned in the boiling water method at home. This allows the pickles to be shelf stable and last long. Some pickles, like the zesty dilly beans here, are fermented and 'pickled' in a salt water brine, where yeasts and bacterias produce their own acidic environment that preserve the food for us to enjoy. Instead of killing all microorganisms to sterilize the pickles as in "quick" pickles, fermenting cultivates a specific probiotic environment that preserves the food and many of the nutrients lost in boiling and cooking. 

Fermented foods are incredibly good for our health! The bacteria that ferments food, often our friend lactobacillus, not only preserve the good nutrients in the veggies being pickled, but also produce healthy enzymes and vitamins during their metabolism, which enhances the food's overall nutrition. In addition, probiotic food like these support healthy digestion by supplementing and assisting our very own gut flora living in the digestive tract. So much of our physical and mental health has been correlated to our unique microbiomes, or the billions of microbes living in our gut. There are many factors that contribute to a healthy gut, and eating fermented vegetable, which contain living active cultures, is a great way to boost your microbial ecosystem and your overall health. 

I found this recipe in the incredible book, Fermented Vegetables, written by local folks, Kristen and Christopher Shockey. They guide you on how to ferments almost any vegetable, and even some fruit and herbs! This book opened my eyes to the expanse and creativity of fermentation, as well as the adaptability of the recipes. I altered the recipe slightly based on what I had on hand at home, and the dilly beans came out wonderfully crisp and oh so dilly. The recipe suggest adding oak, grape, or horseradish leaves to the pickles because they are high in tannins, which slow the pectinase enzymes that soften the pickles. I left them out and the beans were still quite crunchy, though if you have any of them handy, use them. 

Fermented Dilly Beans

makes about 1 gallon

(use a 1-gallon jar or four wide mouth 1-quart sized jars)


Ingredients

15 cloves garlic
6 pounds green beans, trimmed
2 tsp dried chili flakes
6 bay leaves
2 tbsp pickling spice or:

2 tsp dill seed
2 tsp dried or 2 tbsp fresh dill
2 tsp black peppercorns
2 tsp mustard seeds
1 tsp coriander seed

1/2 unrefined sea salt 
1 gallon unchlorinated water

A couple grape, oak, or horseradish leaves (optional)


Method

1. Mash garlic cloves with the side of a knife just enough to break them, no need to peel all the way. Layer the beans in the jar. Incorporate the garlic, chili flakes, bay leaves, and the spices as  you go, distributing equally in the 4 quart jars, if using. 

2. Mix salt with water to make the brine. Stir vigorously or shake in a jar to distribute the salt. Pour enough brine over the beans to cover them (there may be leftover brine, which you can store in the fridge for another project). Tuck the grape, oak, or horseradish leaves on top or use something to cover the beans, like plastic wrap or a small plate. Cover loosely with a towel or muslin.  

3. Set aside on a baking sheet to ferment out of direct sunlight in a cool spot for 6 to 10 days. Keep checking the beans over time, and adding more brine to cover the beans, if needed. Skim any scum off. Most of it is harmless, though if the ferment smells off or feels slimy, don't risk it. Troubleshoot anything questionable if you are unsure. 

4. After a few days, you will see the beans turn from bright green to a duller olive tone due to the acids interacting with the chlorophyll. Start tasting the beans for doneness after 6 days. Beans are done when brine is cloudy and they taste like brisk dilly pickles. 

5.When pickles are ready, store in sealed jars in the refrigerator for up to one year (yes one year!). So much for canning pickles!