Fermented green beans, often called “dilly beans,” ferment the same way as our classic fermented pickles — just swap the cucumbers for whole green beans. They stay satisfyingly crisp, pick up a real tang from fermentation (not vinegar), and make a great snack straight from the jar.
Ingredients
- 1 lb fresh green beans, trimmed to fit your jar
- 2-3 garlic cloves, peeled
- A few sprigs of fresh dill
- Water + fine sea salt (3% brine — see our salt calculator)
Step-by-Step
- Trim the beans so they stand upright with about half an inch of headspace in your jar.
- Pack them in tightly, standing up, along with the garlic and dill.
- Mix a 3% brine (30g salt per liter of water) and pour over the beans until fully submerged.
- Weigh down if needed, cover, and ferment at room temperature for 5-10 days.
- Taste starting around day 5 — refrigerate once they reach the tang you like.
Tips for Extra-Crisp Beans
Use the freshest beans you can find — beans that have sat around go soft faster during fermentation. Trimming just the stem end (not both ends) also helps them hold their snap.
FAQ
Do I need to blanch the beans first?
No — unlike canning, fermentation uses raw beans. Blanching would actually soften them before fermentation even starts.
Can I use yellow wax beans instead?
Yes — yellow wax beans ferment exactly the same way and make an equally good dilly bean.
Save this recipe on Pinterest for your next batch.
Related: Fermented Pickles Recipe · Salt & Brine Calculator