I absolutely love green beans–growing them, eating them and putting them up for the winter. One of my favorite ways to put up green beans is to make Dilly Beans. While Abigail’s recipe doesn’t call for dill weed, you will love the zest this garlicky fermented green bean recipe brings to the table.
Green beans are one of the most prolific garden crops for us. Every year, I freeze and pressure can quarts and quarts of green beans. However, for the last two years, I have tried fermenting my green beans.
Fermented green beans carry that pleasantly tart flavor reminiscent of most sauerkraut. The garlic in this recipe gives the beans a savory kick that pairs well with eggs, pork or chicken. My kids call this fermented green bean recipe their “zingy beans.” Believe it or not, my son has eaten them by the bowl-full.
A Refreshing Fermented Green Bean Recipe
Fermented Garlicky Green Beans
The recipe and method for fermented green beans are quite simple. Here’s what you need to make about 1 quart.
• About one quart of fresh green beans
• 2-3 cloves of garlic, to taste
• 2 Tablespoons Himalayan salt
• About 3 cups of water
1) To begin, make a salt brine with the water and salt. Gently heat the water and stir in the salt until dissolved. Set aside the brine to cool while you prepare the green beans.
(Note: You don’t need to make an entire quart of brine for a quart of vegetables because the veggies displace so much water that it won’t usually all fit it in at once. If you find you need a little more brine, simply make more proportionately to cover the veggies in your jar.)
2) Next, prepare the ingredients.
- Wash the green beans and cut off the stem ends and slice into 1-2 inch pieces. Alternatively, you could leave them whole, it just depends on your preference.
- Peel the garlic cloves, but leave them whole. I used 2 large garlic cloves and was happy with my result, though you may prefer more or less garlic.
3) Pack green beans into clean wide-mouth Mason jars. Cover with the cool salt brine. You should leave about 1” headspace at the top of the jar.
4) Place a weight on top to ensure that the beans are submerged beneath the brine. This will protect the beans from oxygen exposure and spoilage.
5) Install an airlock system to allow for the escape of carbon dioxide during the fermentation process. Leave the green beans to sit at room temperature for four to seven days. You will notice a slight bubbling in the jar and a tangy scent.
After four days, use a clean fork to retrieve a bean and taste it. If you like it, you can replace the airlock with a regular lid and move the jar to cool storage. If you want your beans “zingier,” then leave them for a couple more days.
I hope you enjoy your garlicky green beans as much as we do!
Glass weights, airlocks, and lids, oh my. Sound like a lot to gather up just to try this recipe? Not really. You can get everything you need by purchasing a Fermentools kit. Kits are available singly or in a 6- or 12-pack in the Fermentools store.
Abigail is an aspiring homesteader, homeschooler, and music-maker. She lives with her husband and three children on her acre-and a half homestead in scenic Pennsylvania. You can visit her blog about living the homegrown life (and seeking contentment while doing it) at They’re Not Our Goats.