Fermented Dilly Beans
Not only are these fermented dilly beans delicious, but they are bursting with gut-healthy probiotics, and will store much longer in your fridge than fresh green beans!
Servings 1 quart jar
Calories 165kcal
Ingredients
- 1 lb green beans
- 2-3 Tbsp non-iodized salt I use Redmond's Sea Salt, which I order in a 10 lb bucket
- 1-2 tsp hot pepper flakes depending on your heat preference
- 1 tsp peppercorns
- A few sprigs of dill preferably flowering heads, but if you don't have those, you can use leaves or dried dill
- 3-4 fresh garlic cloves
- 1 quart filtered water
Instructions
1. Make Your Brine
- In a pot on the stove, gently heat the quart of filtered water and stir in the sea salt until it dissolves. You don't want the water to get hot, just slightly warm so that it dissolves the salt.
2. Prepare Other Ingredients
- gently wash your green beans with water only (you want to retain some of the natural bacteria and yeast). Snap off the stem and snap the beans in half if they're too long to fit in your jar.
- Peel your garlic cloves
- Place all your herbs and spices into your mason jar
- 3. Add Green Beans
- Tightly pack your green beans into your mason jar. I find it works best if I hold the jar at a 45 degree angle and stack the beans in that way. Then I can pack them tightly without them falling over.
- Try to ensure your beans aren't sticking up too high. We want to leave about 1" of head space at the top of the jar, which is about where the threads start for where you put the lid on.
- If you have beans sticking up higher than that, try to shove them down, or break them in half if needed.
4. Pour Brine Over Beans
- Once all your beans are in the jar, give your brine a good stir to make sure all the salt has dissolved, and check it to make sure it's not too warm (if it's too warm, it will actually kill off any beneficial microbes). If it's too warm, let it cool down a little first.
Then go ahead and pour your brine over the beans.
5. Add Fermentation Weight
- Next, go ahead and place your clean fermentation weight on top of your beans.
- It may want to try to tip sideways on you, just try to straighten it up as best you can, and make sure all the beans are submerged under the brine.
6. Add Fermentation Lid
- Your last step is to place your fermentation lid on top of the beans. Simply screw it onto the jar.
7. Ferment for 3-7 days
- Leave your ferment on your countertop for 3-7 days. Any time after 3 days you can start testing the beans to see if they're done to your likeness.
8. Remove fermentation weight and lid,
- Apply a regular plastic mason jar lid and transfer to fridge. Your fermented dilly beans will store in the fridge up to 6 months!
Notes
Nutrition
Serving: 1quart | Calories: 165kcal | Carbohydrates: 37g | Protein: 9g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 14030mg | Potassium: 1055mg | Fiber: 14g | Sugar: 15g | Vitamin A: 3155IU | Vitamin C: 58mg | Calcium: 241mg | Iron: 5mg
