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Springtime Is the Right Time for Dilly Beans
Posted By admin On April 4, 2012 @ 8:03 am In Food & Drink | Comments Disabled
If you’re in a northern clime you may not be quite ready to pickle your fresh legumes yet, but here’s a recipe from Wild Fermentation  for whenever that first bountiful harvest rolls around.
The following is an excerpt from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods  by Sandor Katz . It has been adapted for the Web.
Pickling food in vinegar is not a fermentation process. In brine pickling, vegetables are preserved by lactic acid, which is produced by the action of microorganisms on the vegetables. Vinegar pickling makes use of a fermented product, vinegar, but the acidity of the vinegar prevents microorganism action. Vinegar pickles contain no live cultures. According to Keeping Food Fresh, a book by Terre Vivante, a French eco-education center focused on organic gardening and preservation of Old World food-preservation techniques, “Pickles were always lacto-fermented in times past, and then transferred to vinegar solely to stabilize them for commercial purposes.” Indeed, the great advantage that vinegar pickling has over lacto-fermentation pickling is that vinegar pickles will last forever (well, almost), while brined pickles will last for weeks or months, but rarely for years, and definitely not forever. Cookbooks are full of vinegar pickling recipes, so I will offer just one: the dilly beans my father makes from his garden every summer and serves to his family and friends all year long.TIMEFRAME: 6 weeks SPECIAL EQUIPMENT:
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URLs in this post:
 Wild Fermentation: http://www.chelseagreen.com/bookstore/item/wild_fermentation:paperback
 Sandor Katz: http://www.chelseagreen.com/authors/sandor_katz
 photostream: http://www.flickr.com/photos/63508199@N00/2718789265/