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Fermented Dilly Beans

Lacto-Fermented Dilly Beans

Loretta Schoettler
A quick, safe and easy method to preserve your freshly harvested green beans for future meals and snack.
Prep Time 1 hr
Cook Time 3 d
Course Appetizer
Cuisine American
Servings 4
Calories 25 kcal


  • 1-quart mason jar
  • Fermentation lid lick airlock or easy fermenter
  • Cool space out of direct sunlight


  • 1 pound string beans clip end, remove strings if there
  • 1 quart 4% salt brine make in batches 1 tablespoon salt to 2 cups water
  • 1 head garlic cleaned, separated, and bruised
  • 1 whole onion chopped
  • 1 tbsp dill seed
  • 2 whole bay leaves
  • 1 leaf horseradish or grape helps keep beans crisp


  • Fill washed mason jar with beans and then pack other ingredients in around them.
  • Cover with brine solution. Shake jar to remove any air bubbles.
  • Cover with fermentation lid lick an airlock or easy fermenter.
  • Place in cool place out of direct sunlight for 3-5 days.
  • Begin tasting for the desired amount of sour flavor at day 3. When the beans taste the way you like, cover with plastic lid made for mason jars and refrigerate.
  • Serve as snacks or sides with meals. They are good for up to 1 year when refrigerated.
Keyword fermentation