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.

Fermented green Bean Pickles

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

Scale

Ingredients

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

Dissolve the salt in a 1/4 cup of the water in the bottom of a glass jar.
Trim and wash the green beans. Peel the garlic clove.
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.
Use a weight to make sure that the beans are not exposed to the air.
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.
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