Recipe for Spicy Green Beans

If you tire of cucumber pickles, you need to try pickled green beans. This lacto-fermented spicy green bean recipe is sure to kick those pickle blues to the curb. Read on for Angi’s best.

We’re just beginning to harvest green beans – actually the ones we are harvesting are yellow, not green. But I’m calling them green beans just the same. It’s such a fun time after a long winter of surviving on greens.  But sometimes we have a few too many or too few for a meal.

Too few is easy, we just mix them in with other veggies. But too many is a little harder. No one in my family likes leftover, sauteed green beans.  And once picked, green beans tend to dry out pretty quickly in my refrigerator.

This year I’m taking those extra handfuls and making lacto-fermented, spicy green beans.  They are so easy and good.

Lacto-fermented Spicy Green Bean Recipe

To get started, you will need:

  • 2 cups water (if you have chlorinated water, you’ll want to use distilled water)
  • Green beans
  • 1 tbsp salt
  • 1 tsp red pepper flakes
  • Herbs (I used dill but you could use rosemary, garlic or basil)

Once you’ve gathered your ingredients:

• Make a 2%  brine with the salt and water.

• Remove stems from beans and put in wide-mouth, pint size jar. It will help if you tilt the jar on its side to fill. Put peppers and herbs in jar.

• Pour brine over beans. Put weight on top of beans and make sure everything is submerged.

• Put Fermentools lid and band on jar and store in cool dark place for 5-7 days.  Once they are fermented to your liking, store in refrigerator.

These spicy green beans will still be crunchy…and delicious. Enjoy!

Angi Schneider is a minister’s wife and homeschooling mom. She is passionate about growing food for her family and living a simple life. She blogs their homesteading and homeschooling adventures at and is the author of The Gardening Notebook which she wrote to help other gardeners remember all the great information they are learning.

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