Go Back
jarred fermented snap beans

Garden Fresh Lacto-Fermented Dill Snap Beans

Got an abundance of vibrant snap beans from the garden? Don’t let them go to waste! Whether they’re classic green, sunny yellow wax beans, or striking purple pods, these versatile legumes are perfect for lacto-fermentation. This ancient preservation method not only transforms their texture into a satisfying crispness and adds a tangy zest, but it also infuses them with probiotics crucial for a healthy gut. Say goodbye to bland, cooked beans and hello to a surprisingly delicious and incredibly beneficial snack or side dish that’s bursting with flavor and live cultures. Get ready to turn your harvest into a probiotic powerhouse that your taste buds (and your tummy!) will thank you for.
Print Recipe Pin Recipe
Prep Time 10 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs. snap beans
  • 64 oz filtered water
  • 4 bay leaves
  • 1/2 cup salt I used Himalayan
  • 2 small handfuls fresh dill

Equipment

  • 2 64oz glass wide mouth mason jars
  • 1 knife and cutting board
  • 2 wide mouth fermentation lids

Method
 

  1. Start by washing 2lbs of beans and trimming off the ends. You will also want to wash 2- 64oz wide mouth mason jars.
  2. Next add 1lb of beans and a small handful of fresh dill to each mason jar.
  3. Simmer 64 oz of filtered water with 1/2 cup of salt. Let brine cool.
  4. Once the brine is cooled fill the jars to the top and add 2 bay leaves to each jar. (Bay leaves contain tannins, which prevent cell walls from breaking down, helping snap beans keep their snap).
  5. Close the jar with the fermenting lids and pump out any air. If you don’t have these lids, you can use weights or clean rocks to keep the snap beans submerged under brine.
  6. Depending on the room temperature it takes about 10 days for the snap beans to ferment.
  7. Once done store your jars in the fridge or in a root cellar. It should last a few months.

Notes

During the fermentation process, the brine will become foggy, and you’ll notice some bubble action. This is the gas that forms during fermentation. If you are not using the fermentation lids you need to make sure to loosen the lids so the air can escape. Once the brine is “clear” again, the fermentation process is done (it will never be as clear as it was when you first added it, but it will be clearer than what it was during fermentation).