Weight Crisis



About Us


Old Fashioned Pickled Green Beans

Recipe Summary

These are quite tastely, although I prefer the Fermented Watermelon Rinds. It still amazes me that I could put fresh cut up green beans in a jar and leave them out on my kitchen counter for three weeks and end up with something so tasty. Although, pickles may be a acquired taste - I let my friend sample some and all she could say was, "salty" as she scrunched her face.

I used traditional pickle spices this time, but I think I'll do something different the next time. I just don't think I like marjoram, thyme and rosemary in my pickles.

The recipe is really simple, you just need to put the cut up green beans into a fermentation vessel and cover with brine. Seasonings can be added to your taste.

For information on how to assemble a simple fermentation vessel, see Food Fermentation Basics. You can get ideas on how to make your own or simply click on a link to order one premade from Amazon.


One pound (450kg) green beans per quart jar

1 Tablespoon (18 grams) salt to one quart water. This is the brine you pour over. You won't need a quart of brine if you are doing just a quart of green beans, but you can save the extra in the fridge or two quarts like I did.

About a tablespoon each of fresh thyme, marjoram, onion greens, thyme, rosemary and lemon basil or use whatever herbs you have in your garden: garlic, oregano, etc.
Next time I'm going to try a curry blend.


Chop the gren beans into the size you want for the final product. I went for one inch long pieces.

Pack the green beans into a quart jar with the herbs layered with them. Keep pushing them down to make best use of the space.

The brine is made by adding the tablespoon of salt to one quart water. I warm the water on the stove so that the salt will completely dissolve.

Pour enough brine over the green beans to cover. Slide a butter knife into the jar at the sides and push the beans towards the center to release trapped air. Repeat this all around the jar.

Put the cap with airlock on the jar. The airlock should be partially filled with water to ensure that air cannot get in, but released gases (carbon dioxide) can get out.

Put the jar in a warm place and let it sit. You can eat the pickled beans as early as week, but I've heard a longer ferment is better. My first batch set out for three weeks before I put them in the fridge for casual eating.

I made two quarts this first time. I though both were pretty packed, but one (bottom right) shrunk while the other (not shown) stayed packed full.
               November 23. 2014                              December 16, 2014