Spicy Dehydrated Dilly Beans

Branden Byers

Branden Byers › Branden Byers is a writer, photographer and podcast host for FermUp, a fermented food podcast and ...

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I love pickles. Dilly beans, too. Like most people, my grandma put them up every year using cucumbers from my grandfather’s garden. I loved being underfoot in the kitchen counting the rows of empty jars waiting to be filled,  the crisp smell of cucumbers and dill tickling my nose. Nowadays, it seems like everyone and their brother is pickling something. Our friend Branden Byers has taken it one step further. He has taken his delicious dilly beans and dehydrated them, creating a crisp spicy flavor that is a terrific side dish or healthy snack. Green bean season is coming soon, and they will be added to our list of things going into jars. And then we’ll season them and dry them out! What a great way to eat your vegetables.

He has this advice in preparation:

Don’t squeeze out the garlic dill grean beans before dehydrating. Removing as much liquid as possible does make for faster dehydration, however, the texture and crunch of the final dehydrated bean is affected. If you do decide to squeeze, then the dehydration will be closer to 6 hours as opposed to 9 hours. Since these expirements are about taste and mouthfeel, I opted for not squeezing my second batch.

4-6 servings
Spicy Dehydrated Dillybeans

  • 1/2 lb fermented green beans (approximate)
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan
  • 1 teaspoon oregano
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cayenne pepper

Method

  • Remove previously fermented green beans from brine.
  • Place the grean beans in a bowl and mix with oil, parmesan, oregano, black pepper, and cayenne pepper.
  • Place the flavored green beans onto dehydrator trays.
  • Dehydrate for 9 hours at 120°F (48°C).

Click here to read the full article over at fermup.com.

This recipe originally appeared on fermup.com. It is shared here with permission from the author.

Tell us what you think after you’ve tried Branden’s recipe.

Photo credit: Branden Byers

 

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