Green beans are a great source of calcium, iron, manganese and potassium–as well as being very high in fiber. Pickle them and you’ve got the microbiotic benefits of fermented food. It’s a one-two punch for your health! Here’s a simple recipe to ferment and pickle your green beans.

Ingredients

• 1/2 gallon of water
• 5 TBSP of sea salt (Himalayan or Celtic is preferred)
• 1 lb. of green beans with the ends trimmed off
• 4 peeled cloves of garlic, chopped
• 1 1/2 cup of dill (leaves or flowering heads)

Directions

• Make a brine by dissolving the sea salt into the water
• Take two 1-quart jars and put split the dill and garlic evenly between them
• Put green beans on top of the spices, then cover with water (make sure they are completely covered–cut green beans smaller if necessary)
• Leave at room temperature until water turns cloudy, then continue waiting until green beans are flavored to your liking. Once per day, release the built-up air pressure from the jars