I freaken love all things dill. When I was a baby, I would beg my mom and her friends for their kosher dill pickles when we were out at Rose’s (a New York deli here in Portland – back in the 80s, they were in their heyday and their food was FANTASTIC). After a few kosher dill pickle spears, my lips would be white from all the vinegar. I didn’t care. I wanted more. And my mom and her friends wanted to laugh even harder. It was a win for everyone.
Fast forward 30 years, and I still love my dilled foods. I bought a bunch of green beans two weeks ago and realized that with my neck, any and all cooking wasn’t happening. So, before they had an opportunity to rot on me, I shoved them in a jar with some scapes I had also bought with the dream of sauteing them in butter… Yea. Not happening, either.
Two weeks later, I cracked open the jar and my goodness! Childhood memories of eating dill pickles until my lips turned white came flooding back. They are so. so. so. good. Even the roommate who sometimes thinks my food is a bit hippie (admit it. I know you think this – and I know you’re reading this post), wanted more.
Okay. Enough of me typing. You want to hurry up and make these. And then wait two weeks. It might be the longest two weeks of your life but you’ll have to deal.
The end result is fantastic.
Note: The grape leaves sound random but they help maintain the crispness of the vegetable. Other options are a bay leaf (or two).
Dilly Beans with Scapes
- 1 lb fresh, organic green beans, with ends snipped
- 4 organic scapes (garlic spears)
- a handful of fresh dill – about 1 ½" in diameter if you hold the bunch together
- 20 black peppercorns
- ½ tsp red chili flakes
- 2 grape leaves (organic and non-sprayed)
- 33 grams sea salt (no iodine or caking agent) to every quart of filtered water
- Leave water out for at least 30 minutes to evaporate trace minerals. In the meantime, weigh out the salt and rinse green beans and scapes. Trim both so will fit in the jar.
- Add the salt to the water, stir to dissolve and set aside.
- In your jar, layer the red pepper flakes, peppercorns, and dill on the bottom.
- Place the green beans and scape spears on top of the spices, stick straight up. Stuff the grape leafs on the side.
- Pour the saltwater solution atop of everything and work out any bubbles. The veggies or grape leaves cannot be above the water line.
- Place a dunker (either a clean rock or a glass weight) atop to keep the veggies below the brine line.
- Seal tightly with a lid and allow to ferment for 3 to 10 days. The beans will get tangier as they age. If mold forms, dump it.
- Transfer to cold storage and enjoy on warm summer days! (I’m willing to bet these would taste really good in a Bloody Mary!)