beans
storage tip // do not wash until ready to use. beans will not keep wet. store in a plastic bag dry in the coldest part of your refrigerator. keeps 7-10 days
4 cups green beans about 1 lb,cut into 2 inch pieces
1⁄3 cup water
2 tablespoons maple syrup
2 tablespoons tamari or soy sauce
1⁄2 teaspoon grated, peeled fresh ginger
2 tbsp butter
Place the beans in a large saucepan of boiling water, cook 5 minutes.
Drain well, return to pan.
Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
1⁄3 cup water
2 tablespoons maple syrup
2 tablespoons tamari or soy sauce
1⁄2 teaspoon grated, peeled fresh ginger
2 tbsp butter
Place the beans in a large saucepan of boiling water, cook 5 minutes.
Drain well, return to pan.
Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
3 1/2 cups beans
1/2 small onion, sliced
3 tbsp pickling or sea salt
2 tbsp whey (the clear liquid that rises to the top of cultured dairy like yogurt or kefir)
1 tsp yellow mustard seeds
1 tbsp freshly grated horseradish
1 clove garlic, peeled
dill blossoms
Boil the beans in lightly in salted water (2 Tbsp salt to 1 quart filtered water) for five to ten minutes. For tender beans, five minutes cooking time is enough. Avoid overcooking. Remove beans, reserving water. Spread the beans on a cloth to cool. When cool, add mustard seeds, horseradish, garlic, and dill blossoms to bottom of a clean quart mason jar. On top, layer beans and onions, packing in tightly. Mix whey in with reserved cooking water. Pour over beans until everything is submerged by at least 1/2 inch.
Leave the container at room temperature for 6 to 10 days (ideally 64 to 68 degrees), preferably in a dark spot like a kitchen cupboard or pantry. Then move to a cool place (fridge or root cellar). After three weeks of cool storage, they are ready for consumption.
1/2 small onion, sliced
3 tbsp pickling or sea salt
2 tbsp whey (the clear liquid that rises to the top of cultured dairy like yogurt or kefir)
1 tsp yellow mustard seeds
1 tbsp freshly grated horseradish
1 clove garlic, peeled
dill blossoms
Boil the beans in lightly in salted water (2 Tbsp salt to 1 quart filtered water) for five to ten minutes. For tender beans, five minutes cooking time is enough. Avoid overcooking. Remove beans, reserving water. Spread the beans on a cloth to cool. When cool, add mustard seeds, horseradish, garlic, and dill blossoms to bottom of a clean quart mason jar. On top, layer beans and onions, packing in tightly. Mix whey in with reserved cooking water. Pour over beans until everything is submerged by at least 1/2 inch.
Leave the container at room temperature for 6 to 10 days (ideally 64 to 68 degrees), preferably in a dark spot like a kitchen cupboard or pantry. Then move to a cool place (fridge or root cellar). After three weeks of cool storage, they are ready for consumption.