Dilly Beans

These easy fermented dilly beans add a probiotic punch to any meal or snack


Units Scale
  • 1 quart green beans, ends removed and beans trimmed to fit one each below rim of a quart jar
  • 3 cloves garlic, sliced
  • 1 Tablespoon dill seed or 3 heads of fresh dill
  • 2 teaspoons pickling spice – or – 2 bay leaves, 1 teaspoon mustard seeds and a few peppercorns
  • 3 tablespoons fine grain sea salt – or – 4 1/2 tablespoons coarse grain sea salt
  • 4 cups water


  1. Stack green beans upright in a wide mouth quart jar. Add garlic, dill and spices.
  2. Mix salt and water in a separate jar or bowl until salt dissolves to form a brine.
  3. Pour brine over beans, keeping the brine 1″ below the jar rim. Use a fermentation weight or regular size jar lid to hold the ingredients below the brine. Cover jar with lid or airlock.
  4. Let beans sit at room temperature for 1 to 2 weeks. Transfer to cool storage.


In warmer temperatures, beans may have well developed flavor in as little as five days. Try a sample and see how you like the flavor.

You will likely have a little extra brine.

For spicy dilly beans, add 1/2 to 1 teaspoon of red pepper flakes.