Fired Up Green Beans

Fired Up Green Beans

Oh dear. I got a sample of an easy fermenter kit and decided to make the recipe they sent me. It sounded like a great idea, but ...

Oops.

I went to a couple of different stores, and fresh green beans were nowhere to be found. Bummer. But then I realized that I had frozen green beans. Would it work?

The lid made a lot of sense and I loved that I didn't have to do anything except screw the lid on. Nothing else to think about, unlike other fermenting methods I've used. I really liked the glass weights, since they had a grooved top that made them really easy to insert into the jars and take them out.

After two weeks, I was really curious about the beans. there was a slight whiff of dill even before I opened the jar that was enticing. It reminded me of pickles that I like. Mmmm.

The brine had good flavor, but the beans were a big nope. They were too soft to be pleasant to eat (although the flavor was good when I nibbled a tiny bit). Not a problem with the recipe, though. I really shouldn't have started with those frozen beans. I'm going to be looking for beans in the stores and farmers market, and I'll give this a try again.

If you're curious about the recipe, here it is. Use fresh beans, okay?

Fired Up Green Beans

Recipe courtesy of Nourished Essentials

Ingredients

  • 1 pound green beans, topped, tailed and trimmed to fit inside the jar
  • 2 cloves garlic
  • 2 sprigs of dill
  • 1/2 teaspoon chili flakes
  • 4 cups of water
  • 2 tablespoons sea salt (I used kosher. Canning salt would also be a good idea. Table salt generally isn't used for pickles)
Read the whole recipe on Cookistry