Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Have you tried dehydrating your ferments? If you like fermented garlic dill green beans (a.k.a. dilly beans), then give this chip version a try. Crispy, crunchy, spicy and fermented!
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.
Spicy Dilly Beans are the perfect condiment for a Bloody Mary. They are also super easy to make and a wonderful gift. This recipe uses 5 lbs. of beans, fresh dill and dried chilis or fresh red jalapeños for an extra kick!
I have a bazillion beans in my garden. I'm literally picking them by the gallon. What to do with all those beans . . . besides eat them right up, of course . . . ? Dilly-'em.
My ultimate snack is a pickle: Cool, juicy, salty, tangy. And if it can be a bit spicy, so much the better. Dilly beans tick all the boxes. You can settle in front of the tube with a big bowl of popcorn; I’ll curl up with these spicy spears.
Dilly beans are a great way to preserve fresh from the garden green beans. They make tasty snacks as well as additions to salads, hotdogs, and cocktails.
