Dilly Beans: He voted for “the best snack in history”
For those who love fermented dishes, Now we welcome you in the wonderful world of Dilly Bean.
There is nothing like Dilly Bean. Regardless of whether they are next to a plate of cheese and crackers, on a sandwich, or taken straight from a jar in the middle of winter, when you have enough potatoes and pasta, these are the perfect snacks or an addition to any meal.
Below is a fragment Wild fermentation By Sandor Katz. Has been adapted to the network.
How to make bean beans
Food melting in vinegar is not a fermentation process. In brine marinating, discussed in Chapter 5, the vegetables are preserved by lactic acid, which is produced by the action of microorganisms for vegetables. Vinegar marinating uses a fermented product, vinegar, but the acidity of vinegar, along with heat processing, prevents microorganism. Vinegar marinades do not contain live cultures.
According to Terre Vivante, the French Ecological Center, focused on ecological gardening and maintaining food maintenance techniques from the Elderly World, “marinades have always been lacto-fermented in the past, and then transferred to the vinegar only to stabilize them for commercial purposes.”
Indeed, the great advantage that the vinegar’s decreasing in relation to the lacto-fermentation marinage is that it is Vinegar marinels will last forever (good, almost), while salted piklice will last for weeks or months, but rarely over the yearsAnd definitely not forever. Cookbooks are full of core recipes for vinegar, so I will offer only one: Dilly Bean, which my father makes from the garden every summer and serves family and friends all year round.
Recipe: DIY Dilly Fares
Time frame: 6 weeks
Special equipment: Sealed canned jars: 1 ½ PINT/750 MILLITER The size is the best, because its height will perfectly fit the length of string beans
Ingredients
- String beans
- Garlic
- Salt (my dad oaths of sturdy -grained salt, but sea salt is okay too)
- All dried chili peppers
- Celery seeds
- Fresh dill (preferably blooming tops or leaves)
- White distilled vinegar
Water
Process
1. Guess how many jars you will fill with string beans. Clear the jars thoroughly and put them on.
2. Place 1 clove of garlic in each jar, 1 teaspoon (5 milliliters) of salt, 1 all red chili peppers, ¼ teaspoon (1.5 milliliters) celery seeds and a blooming upper upper or diminutive dill beam. Then fill the jar with beans at the end, Putting them as much as possible in the jar.
3. For each filled jar, measure 1 cup (250 milliliters) of vinegar and 1 cup of water (250 milliliters). Cook a mixture of vinegar-water, and then pour it into beans and spices in jars, up to ½ inches (1 centimeter) from the upper part of the jar.
4. Seal jars and place them in a huge pot from boiling water to get 10 minutes heat processing.
Leave Dilly beans for at least 6 weeks so that the flavors for the Meld, and then open the jars according to your needs and enjoy. My father serves this gilly bean as an appetizer. Carinths processed into heat can be stored for years without cooling.