Pickled Green Beans-Our new "Chips"

These pickled green beans make a tasty snack anytime of the day…I like to grab a few straight from the jar and munch on them….betcha’ can’t eat just one --just like chips 

• 3/4 to 1 pound fresh green beans
• 1 large clove garlic, sliced
• pinch red pepper flakes
• 1 teaspoon dried dill
• 1 1/2 Tablespoons unrefined sea salt
• 2 cups filtered water (Or you can use the brine that we made before)

Other Items you will Need:

- 1-quart sized wide-mouth jar with an air-lock lid

OPTIONAL
- Pot of boiling water
- Bowl of ice water

Place half of the sliced garlic to a clean quart-sized mason jar, followed by the red pepper flakes and dill.

Snap off the stem-end of green beans.  (We've done it both ways and it works either way. I go towards the less is better...so I haven't blanched the last two batches ) Blanch green beans in boiling water for 2 minutes, then immediately transfer to a bowl of ice water until no longer hot. Drain the blanched beans well and pat dry with paper towels.

Add green beans to your jar, stem-end down, packing them close together….it helps to lay the jar on its side at first. Fill the jar completely with the green beans, but do not pack them in too tight. Sprinkle remaining garlic slices on top of beans in jar.

In a bowl, or large glass measuring cup, mix together the water and salt. Pour this mixture into your jar of beans to cover, being sure to leave 1-inch space from the top of the jar for expansion. (If the brine does not cover, simply make up another batch using the same ratio of salt to water.)

Place air-lock lid on the jar tightly.. Allow to ferment (culture) for 3 days at room temperature, checking after day 2. When they are done, the beans will smell and taste “pickled”, but they should still be slightly crisp.

Remove air-lock lid and replace with storage lid — transfer to cold storage.

Makes 1-quart.