I really love fermented green beans. Salty, tangy, and delicious. They’re a great source of probiotics. Best of all, fermenting green beans is an easy, no-cook way to preserve this garden vegetable.
Personally, I usually grow yellow beans because they’re quite pretty and stand out against the green leaves. However, it’s still a green bean, even if it’s not green in color!
How to serve fermented green bean pickles
My kids LOVE fermented green beans. They are so delicious that I can just open up a jar as a snack and they’ll be gone within a few minutes! If you aren’t sure what to do with your jar of green bean pickles, here are a few other serving suggestions.
Preserving for Winter
One of the main reasons why I ferment, is because it’s easier than freezing or canning. When produce is abundant in the summer, I fill my larder with fermented vegetables. Here’s what you need to know about using fermentation to preserve green beans.
- Use a jar that will allow CO2 to escape while preventing contamination. I like fido jars, but an airlock or pickle pipe will work as well.
- Keep everything as clean as possible. I usually sanitize my jars by pour boiling water over them before packing in the beans.
- The green beans will soften as they ferment. So if you stash them in a closet for several months, expect them to be very soft.
Flavoring Fermented Green Beans
Fermenting is the perfect way to play with flavor. This simple recipe makes about 1 pint (or a quart jar not quite filled to the top). So make a few jars and stick different flavors into each one.
Here are a few flavors that we enjoy. Simply add them to the basic recipe. They all taste good with these garlicky green beans.
- Spicy: Add 1/2 tsp of chili flakes or 1 hot pepper sliced in half.
- Dilly: A sprig or head of dill weed.
- Mixed spice: Add 1 tsp of pickling spice to the jar.
- Onion: Add two thin slices of white onion.
Fermented Green Beans
Fermented garlicky green beans are probiotic and delicious. They are a quick and easy way to preserve green beans. See the sections above for 4 different flavor options.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 pint jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: American
- Diet: Vegan
- 1/2 lbs green beans
- 2 tsp salt
- 1 clove of garlic
- 2 Tbsp of culture (optional, see notes)
- 2/3 cup of water, enough to cover (chlorine-free)
- Dissolve the salt in a 1/4 cup of water in the bottom of a glass jar.
- Wash the green beans and trim the tops. Peel the garlic clove. If you’re using a pint jar, then beans will need to be trimmed to fit.
- Pack the jar with the beans and garlic. Add the culture (if you’re using it) and fill the jar with water, leaving 1 inch of headroom at the top of the jar.
- Use a weight to make sure that the beans remain below the brine. Cap with a lid that will let CO2 escape as the ferment bubbles. See notes for details.
- Place the jar somewhere dark (a kitchen cupboard is perfect) to ferment for 2-3 days. After 3 days the beans will be fermented but still crisp. Store in the refrigerator and eat within 1 month.
- Fermentation can be used for long-term preservation. See the section above for information on how to adjust this recipe for storage pickles.
- Green beans don’t need a starter. However, feel free to add apple cider vinegar with a mother, sauerkraut juice, or a purchased vegetable starter. I like the flavor ACV.
- If you are doing a short, 3-day ferment, just pack the beans into a wide-mouth mason jar and use a smaller jam jar as a weight (see photo at the top of the post). Cap with a loose-fitting lid. This recipe is designed for a pint-sized jar but will fit more easily in a quart jar.