A filling pickle where fresh romano beans are cured crisp in a vinegar brine with garlic and dill. It's ideal for those looking for a light, sour flavor alongside meat dishes at winter tables.
Remove the strings from the beans and wash them, trimming the ends if desired; blanch in boiling water for one to two minutes, then transfer to cold water.
Pack the blanched beans tightly into sterilized jars along with garlic and dill.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool.
Pour the cooled brine over the beans so it covers them, seal the jar, and leave in a cool, dark place to ferment for two to three weeks.
Important: make sure the beans are fresh and firm, don't forget to remove the strings; tough strings can be unpleasant in the pickle. The brine should be poured while warm, and jars must be sterilized. It's ready to eat after fermenting for two to three weeks in a cool place.
If you blanch the beans for a minute or two before putting them in the jar, they soften faster and keep a more vivid color.
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