I have been fermenting, freezing & canning a ton of veggies lately since my father’s garden has been coming in. So I wanted to share with you How to make Fermented “Dilly” Green Beans. I had canned 28 quarts of green beans & had some leftover, so what do you do? Ferment them!
If you’ve never had Fermented Dilly Green Beans you definitely need to try these! They are so good! You can make them as spicy as you want. I made some with no heat & some with heat for the ones who like them a little on the spicy side.
They are so easy to make & if you already have your beans washes & ready to go can be done in about 10 minutes. However long it takes to pack the jars & pour the brine over. Easy Peasy!
What you’ll need:
- Green Beans (preferably young green beans)
- Filtered Water (I love my Berkey) Tap Water contains Chlorine which can kill the microbes necessary to ferment food.
- Sea Salt (Do not use table salt)
- any spices you might like (optional) I added garlic, dill, mustard seeds, black peppercorns, red pepper flakes or fresh red pepper (leave out pepper & mustard seeds for AIP) I used dried garlic & dill but fresh would be even better.
Tools Needed:
To Make the Brine:
- Mix 2 Tbs. Sea Salt to 1 quart of filtered water.
Directions:
- Pack Green Beans in Jars tightly. (Tilt jar on side & pack so the beans are standing up. Pack as tightly as possible so that they won’t float after pouring brine.
- Add whatever seasonings you wish to jar
- Pour filtered water over Beans until covered leaving 1 in. headspace.
- If needed, add a weight to keep beans submerged under the brine.
- Close the jar with the lid and set the jar on a plate at room temperature for a week or two. Burp the jar every day to release gases and to make sure the vegetables are submerged. You’ll notice the water becomes bubbly & cloudy as the fermentation progresses. Taste them after 5-7 days. When they taste the way you like they are done.
- Transfer beans to the refrigerator. They should keep for at least a year. Mine never last that long. We eat them all the time!
*Scroll down for printable recipe card.
More Fermenting Recipes:
- How to make Sauerkraut
- Fermented Pickled Okra
- How to make Fermented Cauliflower Pickles
- Fermented Pickled Red Onions
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Fermented Dilly Green Beans
Ingredients
- Green Beans (preferably young green beans)
- Filtered Water (I love my Berkey) Tap Water contains Chlorine which can kill the microbes necessary to ferment food.
- Sea Salt (Do not use table salt)
- any spices you might like (optional) I added garlic, dill, mustard seeds, black peppercorns, red pepper flakes or fresh red pepper (leave out pepper & mustard seeds for AIP) I used dried garlic & dill but fresh would be even better.
To Make the Brine:
- Mix 2 Tbs. Sea Salt to 1 quart of filtered water.
Instructions
- Pack Green Beans in Jars tightly. (Tilt jar on side & pack so the beans are standing up. Pack as tightly as possible so that they won't float after pouring brine.
- Add whatever seasonings you wish to jar
- Pour filtered water over Beans until covered leaving 1 in. headspace.
- If needed, add a weight to keep beans submerged under the brine.
- Close the jar with the lid and set the jar on a plate at room temperature for a week or two. Burp the jar every day to release gases and to make sure the vegetables are submerged. You’ll notice the water becomes bubbly & cloudy as the fermentation progresses. Taste them after 5-7 days. When they taste the way you like they are done.
- Transfer beans to the refrigerator. They should keep for at least a year. Mine never last that long. We eat them all the time!
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