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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish. Ingredients:
2/3 cup coarse sea salt |
2 pounds small, tender green beans or yellow wax beans, trimmed |
6 fresh dill sprigs |
6 small garlic cloves, smashed |
3 small dried red chiles (such as cayenne or chile de árbol) |
1 tablespoon dill seeds |
1 teaspoon black peppercorns, crushed |
Directions:
1. Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
2. Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
3. Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
4. Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2 space on top. Cover; chill up to 2 months.
5. Per serving (1/2 cup): 16.0 cal calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 3.9 g carbohydrates, 2.1 g dietary fiber, 1.4 g total sugars, 1.7 g net carbohydrates, 0.8 g protein, 161.1 mg sodium Nutritional analysis provided by Bon Appétit
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