Fermented Pickled Green Beans

By Dr Ernst
January 6, 2022

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.


  • 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)


  • 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
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