Green Bean Pickles
I would love to try this. We usually blanch them and freeze them.
(makes 8 pint jars)
5 c white distilled vinegar
5 c water
1/2 c pickling salt
4 lbs fresh green beans
4 tsp mustard seed
4 tsp coriander seeds
8 dill heads
8 tsp fresh dill
8 large garlic cloves
4 tsp red pepper flakes
8 fresh grape leaves
1. Soak fresh grape leaves in cool water for 8 hrs or overnight. Drain.
2. Prepare green beans. Wash and trim to stand upright in pint jars, leaving 1/2 inch space at the top.
3. Sterilize 8 pint jars and lids; wide mouth jars work best for this application.
4. Put 1/2 tsp mustard seed, 1/2 tsp coriander seeds, 1 dill head, 1 tsp fresh dill, 1/2 tsp red pepper flakes and 1 garlic clove in each jar.
5. Pack about a 1/2 lb of prepared green beans, standing on end into each pint jar.
6. In a non-reactive pot combine…
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Posted on November 23, 2016, in Everyday Life. Bookmark the permalink. 3 Comments.
Actually you can leave the vinegar out. When you put the beans in a warm area for 4 days, they will ferment due the natural lactobacilli on their surface. In this way they acquire an acid/sour taste while retaining the helpful effect of the lactobacilli on intestinal bacteria. However when you use vinegar, it interferes with bacterial growth.
This is the traditional way to make pickes.
I had no idea. How long will that take? Are the jars sealed during this process? I wish you would write instructions how you do that?
thanks
Honey
Here’s a demonstration on YouTube of how to ferment vegetables. You will need to cut the beans up (to increase the surface area) but you can use the original recipe – except omit the vinegar.