Yes, even these guys may be successfully fermented and kept overwinter in the cool room! Leave ’em whole for best results. Cucumbers & beans ought to be fresh from the vine! Remove any dried blossom fragments that may be clinging to the end. Stems are ok. Bean ends may be left intact.
When it comes to beans and cucumbers, I love dill, garlic and mustard seed. Mmm-mm!
If using 1 gallon jar, you’ll want to account for the following:
- 7-8 Tbs salt
- 1-2 grape or horseradish leaves per jar
- 2-4 heads of fresh dill
- 5-7 garlic cloves
- 1 Tbs brown mustard seed
- (optional) 1-2 jalapeno peppers
Directions: peel garlic cloves and stab peppers with fork. Place in bottom of jar, along with everything else. Pack jar to top of shoulders with clean cukes or beans. Add non-chlorinated water until it covers vegetables. Set aside for several days, burping the jar as needed. When ferment stops releasing gas, move to cool room and let set all winter. Remove goods with a clean spoon or fork.
Serve as a side dish at many-a-meal!