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 store 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.
- I like to serve them with cheese or charcuterie.
- Perfect for picnics and barbecues. Just open a jar and stick a fork in it!
- Make a probiotic Nicoise or cobb salad.
- Add them to a Buddha bowl.
- Use them in your favorite three-bean salad.
- Spicy green beans are perfect for a Bloody Mary.
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 chilli flakes.
- 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
Ingredients
- 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)
Instructions
- 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.
- 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. However, if you like soft beans then these beans can be left to ferment for several months.
- Store in the refrigerator and eat within 1 month.
Notes
- Green beans don’t need a starter. However, feel free to add cider vinegar with a mother, sauerkraut juice, or a purchased vegetable starter. If you use a starter don’t ferment for longer than 3 days.
- If you are doing a short, 3-day ferment, then just pack the beans into a wide-mouth mason jar and use a smaller, jam jar, as a weight. This recipe is designed for a pint-sized jar but will fit more easily in a quart jar.
- To store the fermented beans for up to 6 months, 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. And keep everything as clean as possible.
, but an airlock or pickle pipe will work as well. And keep everything as Keywords: probiotic, healthy, storage, preservation, summer, simple, lacto-fermented, brined, vegan, gluten free, keto, whole 30, dairy free, egg free, nut free
Can i ferment these in a Fido jar, instead, or is it better to use a mason jar?
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.
We just finished our summer batch of these. What a great and quick way to use up those extra beans from the garden!
★★★★★