Dilly Beans

From the fermentation chronicles because, hey, why stop with pickles?


What you need:
Enough beans to fill your chosen vessel
salt
whey (if you're into it)
jalapeno (again, if that's your jam)
garlic, mustard seeds, onion, pepper, and whatever other spices you want to add (but stick with whole spices as powders can get slimy)
Bruce Springsteen album (I like The River, but Born in the USA will do in a pinch)

What you do:
Cook the beans in boiling water for 2-3 minutes, until they turn bright green (or bright yellowish white, I guess). Drain and cool in a bowl with ice and water. Pack them into your vessel, along with your other spices, peppers, etc. Mix a 3.6% brine solution (1T salt per 2 C water) and pour it into your vessel. Add your whey (I'm just guessing here, but I threw in about 1T per cup of water) if you want. Put the lid on and shake it up a bit. Check the beans to make sure they're still submerged in the brine. Let the jar sit on your counter, releasing the pressure every now and again, until they're satisfactorily tasty (about a week). Throw them in the fridge where they will continue to ferment, albeit much more slowly.