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Fermented Green Bean with Garlic and Dill

Simple fermented green bean pickles for a probiotic snack

I really love garlic and dill fermented green beans. They are the ultimate green beans pickle. Salty, tangy and delicious. Best of all, lactic fermented vegetables are easy to make and a great source of probiotics.

(I usually grow a yellow French fillet bean. It’s still a green bean, even if it’s not green in colour!)

What to do with fermented green beans?

Fermented green beans are delicious all on their own. I like to serve them with cheese or charcuterie. They’re great at a picnic or a barbecue. Here’s a few other suggestions:

  • Make a probiotic Nicoise or cobb salad.
  • Add them to a Buddha bowl.
  • Use them in your favourite three-bean salad.
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Fermented green Bean Pickles

Garlic and dill fermented green beans

★★★★★

5 from 1 reviews

Garlic and dill fermented green beans are delicious. They are a quick and easy way to preserve green beans, and they are also probiotic!

  • Author: Emillie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 quart jar 1x
  • Category: Pickles
  • Method: Fermented

Ingredients

Scale
  • 1/2 lbs green beans
  • 2 tsp salt
  • 1 clove of garlic
  • 1 sprig of fresh dill weed
  • 2 tbsp of culture (see notes)
  • 1 1/2 cups of water, enough to cover (chlorine free)

Instructions

  1. Dissolve the salt in a 1/4 cup of the water in the bottom of a glass jar.
  2. Trim and wash the green beans. Peel the garlic clove.
  3. Pack the jar with the beans, garlic and dill. Add the culture (if you’re using it) and fill the jar with water, leaving 1″ of headroom at the top of the jar.
  4. Use a weight to make sure that the beans are not exposed to the air.
  5. Place the jar somewhere dark (a kitchen cupboard is perfect) to ferment at room temperature for 2-3 days. After 3 days the beans will be fermented but still crisp. However, if you like soft beans, ferment for up to 6 days.
  6. Store in the refrigerator and eat within 1 month.

Notes

  • Though I typically ferment in a fido jar, for quick ferments I use a wide-mouth mason jar with a smaller mason jar inside to keep the vegetables below the brine.
  • You could use whey, sauerkraut juice or a purchased vegetable starter (affiliate link) to kick start your ferment. However, if you don’t want to use a starter, then increase the salt to 1 tbsp per quart jar to ensure a successful ferment.

Keywords: probiotic, healthy, storage, preservation, summer, simple, lacto-fermented, brined, vegan, gluten free, keto, whole 30, dairy free, egg free, nut free

Filed Under: Sides and Salads, VegetablesTagged With: Dill, Green beans, Pickled

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Comments

  1. Carolyn

    September 19, 2019 at 3:54 pm

    Can i ferment these in a Fido jar, instead, or is it better to use a mason jar?

    Reply
    • Emillie

      September 19, 2019 at 6:32 pm

      A fido jar would work as well! I sort of do a mix of mason jars and fidos depending on what I’ve got going on.

      Reply
  2. Theo

    October 17, 2020 at 7:14 am

    We just finished our summer batch of these. What a great and quick way to use up those extra beans from the garden!

    ★★★★★

    Reply

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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
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