Fermented Green Beans

How to serve homemade green bean pickles

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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.


Units Scale
  • 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)


  1. Dissolve the salt in a 1/4 cup of water in the bottom of a glass jar.
  2. 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. 
  3. 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.
  4. Use a weight to make sure that the beans remain below the brine. 
  5. 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.
  6. Store in the refrigerator and eat within 1 month.


  • 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.

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