These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.
Ingredients
2/3 cup coarse sea salt
2 pounds small, tender green beans or yellow wax beans, trimmed
6 fresh dill sprigs
6 small garlic cloves, smashed
3 small dried red chiles (such as cayenne or chile de árbol)
1 tablespoon dill seeds
1 teaspoon black peppercorns, crushed
Directions
Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.
