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Fermented Dilly Beans

Fermented Dilly Beans

Garlic dill beans are one of the simplest recipes to get you started on the path to fermentation. Think of them as a “gateway ferment” to the wide world of fermented foods. Mwu-aahahahahahaha!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Total Time 5 days 30 minutes
Yield 8 servings
Calories 32 kcal
Author Austin Durant


  • 1 1/2 lbs. whole fresh string beans any variety
  • 1 1/2 quarts/liters filtered water
  • 6-8 fresh dill sprigs
  • 3 garlic cloves or up to 8 if you REALLY LOVE garlic
  • 4 Tbsp. sea salt
  • 1 tsp. peppercorns
  • 1/4 cup pickle brine from previous batch
  • 1 fruit leaf grape, cherry, apple, oak, etc.


  1. Make Brine: Mix 3 Tbsp. sea salt to 1 quart of water. Stir until dissolved.
  2. Peel garlic cloves.
  3. Add beans, garlic, dill sprig leaves (remove from stems) in layers into gallon-sized jar or crock.
  4. Pour brine over vegetables up to 1 inch below the top of the vegetables (they will settle).

  5. Add flexible lid and weight on top of veggies so they are completely submerged.
  6. Cover with dish or tea towel & secure with twine or rubber band.
  7. Put in coolest part of house or kitchen.
  8. Check every few days. Scrape, spoon or wipe out any mold that forms on top.
  9. Taste a bean starting after 5 days. When it has texture and taste you like, move to refrigerator. There they will keep for months (if they last that long!)