Clean Eating






TOTAL TIME: 14 to 21 DAYS.*


These spicy fermented beans are delightful chopped into a salad, served as a side dish or simply eaten straight from the jar. If you enjoy Bloody Marys, try replacing the celery stick garnish with a dilly bean.

1 to 2 hot Thai red chiles, stemmed (or ½ tsp red pepper flakes)

2 cloves garlic, peeled

1 tsp yellow mustard seeds

1/2 tsp black peppercorns

1 cup packed fresh dill (leaves and stems)

9 oz green beans, untrimmed 3 cups filtered water

1½ tbsp sea salt

1 small green or purple cabbage leaf


1 1-qt wide-mouth glass jar with lid, sterilized

1. To a 1-qt wide-mouth glass jar add chiles, garlic, mustard seeds and peppercorns. Place dill on top.

2. Add beans, packing tightly, leaving 1 to 2 inches headspace between beans and rim of jar.

3. In a large glass measuring cup, stir together filtered water and salt until salt dissolves. Pour into jar, filling to just under rim.

4. Arrange cabbage leaf over top of beans to keep beans submerged

in liquid; seal loosely with lid. Let ferment in a cool place, away from direct sunlight, opening jar every 24 hours to The longer the beans ferment, the tangier they will taste.) 5. Discard cabbage leaf, seal tightly with lid and refrigerate for up to 12 months.

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