I tried these out and they came out quite well. I think the next time I make them I will try it without the chilies. I found the recipe on the Ball website.
- 1/2-3/4 pounds green beans (or enough to fill a quart jar), ends removed
- 2 cloves garlic, crushed
- 2 chilies, fresh or dried
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp dill seed or 1 head fresh dill seeds
- 1 bay leaf
- 2 cups water
- 1 1/2 tbsp pickling salt
- One quart sized fermentation kit (Ball Fermentation Kit or equivalent)
- Combine water and salt to dissolve, creating the brine, set aside.
- Place beans along with all seasonings into a clean quart jar leaving 2 inches of headspace. Pour brine over just to cover, you may have extra.
- Place spring or weight on top of beans then twist lid on. Brine may billow out as the spring displaces it.
- Wipe jar down. Store in a cool clean place in your kitchen or pantry.
- Check the beans daily to make sure they are beneath brine at all times. After 24 hours there will be some fermenting activity visible as little bubbles on the top of the brine. Any white film forming in the brine on top of beans is kham yeast, which is naturally occurring and perfectly safe for your ferment.
- Let beans ferment for 10 days.
- Remove spring or weight, wipe jar rim and wash fermenting lid before replacing or use a traditional canning lid or storage lid. Store in refrigerator up to 6 months.
- I might have been a bit heavy on the chilies. I bet they taste great without them.