4 Cloves of Garlic
4 fresh dill heads OR 1tbls dill seed
2 tsp black peppercorns
4 bay leaf
3 tbls pickling salt
6 cups of water
Before you begin wash the large jar you will be using.
Step 1: Place garlic, dill, peppercorns and bay leaf in the bottom of the jar.
Step 2: Wash beans in water and vinegar.
Step 3. Pinch or cut off the top and bottom of each bean.
Step 4: Place beans in jars. Set jars up next to your oven to make step 6 easier.
Step 5: Put water and salt in your pat and bring to a boil on the stove top. You are done when all of the salt has dissolved.
Ladle brine on top of the beans.
Once beans are covered place a weight on top of the beans to make sure they stay below the surface of the brine. We get our weights from Mason Tops fermentation kits.
Place a cloth or fermentation lid on top of your jar and let it sit for 5 days.
Step 7: Eat or seal and process in a canner bath.