Here is the recipe I used, which is adapted from Sandor Katz’ book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.
You will need:
- Sealable canning jars (I used pint jars)
- A pot big enough to cover your jars with water
- String beans
- Salt (I used coarse Kosher salt)
- Whole dried chili peppers
- Celery seed
- Fresh dill (flowering tops if available)
- White distilled vinegar
Start by boiling your jars and lids for 5 minutes or so to sterilize them. While your jars are boiling, prep your green beans by chopping off just the very tips. Peel as many cloves of garlic as the number of jars you’re making.
For each jar, combine 1 cup of vinegar and 1 cup of water in a saucepan and bring to a boil. While your vinegar and water mixture is heating up, place the following in the bottom of each jar: 1 garlic glove, 1 teaspoon of salt, one whole dried chili pepper, 1/4 teaspoon celery seed, and one flowering dill top (or a small bunch of dill leaves). Pack your jars full with green beans. (Note: I made one jar with the chili pepper and one without. Since I’ve never made these before I wanted to test the spice level this time.)
When your vinegar/water mixture has boiled, fill each jar, leaving 1/2 inch of space at the top. Seal up your jars and process them in a boiling water bath for 10-15 minutes. When they are done, your jars could take anywhere from 1 second to 30 minutes to seal. (You’ll know they are sealed when you press down on the middle and it doesn’t spring back at all.)
Give these about 6 weeks before opening for the flavors to meld…if you can stand to wait that long.