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Lacto-fermented Dilly Beans
Green beans are transformed into a tangy, crunchy, flavorful snack or side dish when they are made into dilly beans.
Instead of the more common vinegar preservation, lacto-fermenting produces lactic acid which not only gives dilly beans their ubiquitous tang, but also preserves them without canning so that they will keep in cold storage for months with all their enzymes and vitamins intact.