Green beans make some of the best pickles, especially when lacto fermented at room temperature for 7-10 days. We just love how crunchy and spicy these dilly beans are right out of the jar or as a side to a grilled hamburger.
Course: Side Dish
Keyword: dilly beans, fermentation, fermenting vegetables, green beans, pickles
1tbspred pepper flakes1 fresh chile with seeds, quartered
1 1/2tbspapple cider vinegar
Bring a pot of water to a boil. Add green beans and cook for 2 minutes. Strain green beans and add to mason jar(s).
Cover green beans with the brine and seasoning (water, salt, red pepper flakes, garlic, and apple cider vinegar).
Place a clean cloth across the top of the mason jar(s) and secure with a rubber band. Place in a dark room (out of direct sunlight) for 7-10 days to ferment. Transfer to the refrigerator with a lid and enjoy for up to 8 months.
Sterilization: When lacto fermenting, you do not need to worry about sterilizing the container. Simply rinse with soapy water and remove all soap residue.Please refer to my guide on fermenting vegetables for more in depth information about the fermentation process.Optional Dill Pickle: Feel free to add fresh dill directly to the jar with the green beans. These taste fantastic either way.