Bön-planering

Nu sparas det mjölkförpackningar och toarullar här och förberedelserna för vårsådder är i gång. Tänker att jag förodlar bönor i toarullar så att jag har härliga stadiga plantor att sätta ut i landet som är moståndskraftiga mot skadeinsekter. Jag gjorde det första gången förra året med mycket bra resultat.

Bönor som jag tänker odla i år:

• Vaxböna Rocquencourt
• Vaxböna Dragons Tongue
• Spritböna Borlotto Lingua Di Fuoco Nano
• Brytböna Marion
• Blomsterböna White Emergo Snowy

Vi brukar frysa och torka bönor när vi förvarar dem. Men jag letar efter flera sätt... ni vet. Och så hittade jag den här häromdagen som jag tycker låter spännande:

Lacto-fermented “Pickled” Green Beans

These pickled green beans make a tasty snack anytime of the day…they have a wonderful garlicky taste and are a great little “finger-food”. I like to grab a few straight from the jar and munch on them….betcha’ can’t eat just one

• 3/4 to 1 pound fresh green beans
• 1 large clove garlic, sliced
• pinch red pepper flakes
• 1 teaspoon dried dill
• 1 1/2 Tablespoons unrefined sea salt
• 2 cups filtered water

Other Items you will Need:

- 1-quart sized wide-mouth jar
- Pot of boiling water
- Bowl of ice water

Place half of the sliced garlic to a clean quart-sized mason jar, followed by the red pepper flakes and dill.

Snap off the stem-end of green beans. Blanch green beans in boiling water for 2 minutes, then immediately transfer to a bowl of ice water until no longer hot. Drain the blanched beans well and pat dry with paper towels.

Add green beans to your jar, stem-end down, packing them close together….it helps to lay the jar on its side at first. Fill the jar completely with the green beans, but do not pack them in too tight. Sprinkle remaining garlic slices on top of beans in jar.

In a bowl, or large glass measuring cup, mix together the water and salt. Pour this mixture into your jar of beans to cover, being sure to leave 1-inch space from the top of the jar for expansion. (If the brine does not cover, simply make up another batch using the same ratio of salt to water.)

Place lid (preferably air-lock lid) on the jar tightly. If using air-lock fill with water according to instructions. Allow to ferment (culture) for 3 days at room temperature, checking after day 2. When they are done, the beans will smell and taste “pickled”, but they should still be slightly crisp.

Remove air-lock lid, if using, and replace with storage lid — transfer to cold storage.