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?
A traditional Pennsylvania Dutch way to ferment a glut of green beans for a delicious side dish and preservation, and some ways to jazz them up.
Pickled beans have a wonderful texture, kind of a squeaky crunch when you eat them, followed by that sour tang. You can make a couple quarts in under an hour.
Great for springtime parties: a spicy-dill carrot and green bean pickle recipe!
A fantastic by the jar recipe for pickled beans. Add a few hot peppers to add a touch of heat!
Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies, and are ready for your Caesar in two days.
A Chesapeake Bay inspired pickled green bean. Easily modifiable. Enjoy these Old Bay Green Beans as a snack, cocktail garnish, or in spicy salad!
The classic pickled green bean, with a twist: the flavors of India. Curry leaf, black mustard, fenugreek and coriander, lime, chile and ginger. Jazz up your dilly beans this year: go Indian!
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.
Chinese long beans make beautiful and colorful dilly beans.