These fermented green bean pickles are a fun spin on your typical cucumber dill pickle. My children adore them. Every August I make a large batch in a 5 gallon fermenting crock. I've scaled back this recipe for a quart jar; however, if you multiply your ingredients for a larger vessel, it will yield equally delicious results.
4-5 cups Green beans
3 cloves garlic, peeled and sliced
3 fresh dill heads
Whole Mustard seeds
Whole black peppercorns
*To make your brine, put 2 cups of water and 1.5 tablespoons of sea salt or Redmond's Real Salt in a jar. Cover tightly and shake vigorously until the salt is dissolved. I often do this in larger quantities when I have a lot of veggies to ferment. Typically, this is enough brine for recipes in quart-sized jars. Scale this recipe up or down depending on the size batch you are making.
Snap the stem ends off of your green beans and set them to the side. Place garlic, dill, mustard seeds, and peppercorns in the bottom of a quart jar. Pack your green beans upright in the jar, making sure you have about an inch of headspace. Pour the brine over ingredients leaving about an inch of headspace. To ensure proper fermentation, it is important to make sure the beans are below the brine. Tightly cover the jar with a lid or an airlock. Let them sit out at room temperature for a week or until desired texture has been achievd. When the beans are done fermenting, store them in the refrigerator.