Fermented Green Beans (Dilly Beans)
Crisp, garlicky, and tangy, these fermented green beans—also called dilly beans—are packed in a simple salt brine with dill, garlic, mustard seeds, and peppercorns. In just 5–10 days, they develop a refreshing bite and probiotic boost, staying crunchy for months in the fridge without any vinegar or canning.
Equipment
Ingredients
- 1 pound (450 g) fresh green beans, ends trimmed
- 2-4 garlic cloves, smashed (optional)
- 2-5 dill sprigs or 1–2 tsp dill seed (optional)
- 1 tsp mustard seeds (optional)
- 1 tsp black peppercorns (optional)
- 1/2-1 tsp red pepper flakes (optional, for heat)
2% Brine
- Scale method: 500 g water + 10 g fine sea salt (or enough to cover your packed jar)
- No-scale quick measure (approx. 2%): 2 tsp fine salt per 2 cups water
Instructions
- Make the brine: Dissolve salt in room-temp filtered water. Set aside while you prep the jar.Prep jar: Clean a 1-quart jar. Add garlic, dill, mustard seeds, peppercorns, and red pepper flakes to the bottom.Pack beans: Stand beans upright, tightly. Trim lengths so they sit just below the shoulder of the jar.Fill & submerge: Pour brine over beans to cover by at least ½ inch. Add a fermentation weight (or a folded cabbage leaf + small glass weight). Everything must stay below brine.Lid: Use an airlock lid, or a regular lid set finger-tight (not cranked down) so CO₂ can escape.Ferment: Place on a plate at cool room temp out of direct sun. Burp if using a regular lid (open/close daily for first 2–3 days).Taste: Start at Day 3–4. When pleasantly tangy with a crisp bite (usually Day 5–10), refrigerate.Serve & store: Keep beans submerged in the fridge. Best within 3–4 months, but often fine longer if clean and submerged.
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