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You are here: Home / Pickled Veggies / Spicy Garlic & Dill Pickled Green Beans

Spicy Garlic & Dill Pickled Green Beans

November 21, 2015 By Danielle 11 Comments

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Spicy Garlic & Dill Pickled Green Beans are lacto-fermented with fresh herbs. Serve on a charcuterie plate, add to Bloody Marys or give as a gift.

My Spicy Garlic & Dill Pickled Green Beans are absolutely delicious! Sour, garlicky, a little spicy and crunchy. These would look great on a charcuterie plate with an assortment of cheeses, meats and olives.  Would be amazing in a Bloody Mary or as a quick probiotic snack.

Green beans are an easy vegetable to ferment, because they stay crunchy, take little preparation and they adopt the spices and herb flavors in the brine well.

The method

This method of pickling is called Brining or Salt Pickling. Instead of pickling the vegetables in vinegar and sugar, this method uses lacto-fermentation or wild fermentation to pickle the green beans. This is a much healthier method that results in a probiotic rich pickle.

It’s one of the simplest methods to make fermented vegetables and I recommend it for beginners. Vegetables are submerged under salt water with spices to ferment. The salt water creates an anaerobic environment (oxygen-free) where lactobacillus (good bacteria) thrive and harmful bacteria can’t.

Brines can be flavored with many spices and herbs, like garlic, dill, peppercorns, juniper berries, bay leaves, ginger, turmeric, mustard, etc. Numerous vegetables can be fermented this way too, such as carrots, radishes, asparagus or zucchini.

Experiment with your favorite herbs and spices on different vegetables to find your favorite combinations. For example, I found that I love the traditional garlic and dill flavors with most vegetables, but I also love asian flavors like ginger, garlic, turmeric and chili with them too.

If you’re a little uneasy about fermentation, read my post, Tips to Ferment Vegetables Safely & Prevent Mold here.

What you will need

Making pickles using this method is straight forward and requires no fancy equipment. You will need a quart sized jar or similar, spices, purified water and high quality sea salt.

What to expect

For the first few days the brine will be clear and the green beans bright in color. About 3 days into fermentation the brine will get cloudy. This is a good thing. It means the lactic-acid bacteria are doing their job.

Once the brine is cloudy after 3-5 days, try one. It should taste sour and be crunchy. If they are not sour or are too crunchy, leave them out another day or two and try one again. Once they are to your liking place them in the fridge. They are ready to eat! They will smell like pickle heaven and be tender and crisp when ready.

Spicy Garlic & Dill Pickled Green Beans
 
Print
Prep time
15 mins
Total time
15 mins
 
Author: Danielle
Ingredients
  • 1 lb green beans
  • 2 cloves garlic
  • 2 sprigs of dill
  • ½ tsp chili flakes
  • 4 cups of filtered water
  • 2 tablespoons of fine celtic sea salt or other high quality sea salt
  • 1 quart size jar or 2 small jars
Instructions
  1. Wash and trim the green beans and add them to your jar. Trim them to fit inside the jar.
  2. Add the garlic, dill and chili flakes to the jar with the green beans.
  3. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
  4. Add the remaining water to the salt water once the salt has dissolved.
  5. Pour the brine into the jar with the green beans. There should be enough to submerge the green beans under the brine. If not, make more brine and add it to the jar.
  6. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  7. Once the brine is cloudy, try a green bean to see if it's ready. It should be sour and smell like pickles.
  8. Store in the refrigerator for up to a month.
Notes
You can either use pickling weights to keep the veggies submerged under the brine or shake the jar up every few days to prevent mold from growing on the surface.
3.5.3226

Make my Spicy Garlic & Dill Pickled Green Beans this weekend and wow your guests over the holidays. These would also make great gifts for your friends. Comment below and let me know what your favorite pickles are.

Happy Fermenting!

-Danielle

 

 

 

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Filed Under: Pickled Veggies Tagged With: fermentation, fermented, green beans, gut health, lacto-fermentation, lactofermentation, pickled, pickles, probiotic, probiotics, raw, sea salt, snacks

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When Danielle started making fermented foods several years ago she struggled to find easy instructions. Advice was often conflicting and confusing, so she started Fermented Food Lab to teach her simple and easy methods for making sauerkraut, pickles, kimchi, and probiotic drinks. Read More…

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