Lacto-Fermented Dilly Beans

Dilly beans made in vinegar are awesome, but these lacto fermented dilly beans are even tastier, plus the fermented probiotics are great for your gut health!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Fermenting Time 7 days
Total Time 15 minutes
Servings 1 quart
Calories 20kcal
Author Colleen @ Grow Forage Cook Ferment



  • 1 quart fresh green beans
  • 4-5 cloves garlic
  • 2 whole flower heads of dill or 2 sprigs fresh dill, or 1 Tablespoon dill seeds
  • 1-2 bay leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 small hot pepper optional



  • Pack all of these ingredients into a quart-sized mason jar. (Putting the beans in lengthwise makes it look beautiful, and it also allows you to stuff in as many beans as possible.)
  • Make up a brine of 1 Tbsp. Kosher or picking salt (not iodized) to 2 cups water.
  • Pour that brine over the beans in the jar. (Make sure all the veggies are covered with the brine.)
  • Weigh them down with a weight. You can use a bag full of water as a weight, or get something like the awesome kit from Ferment’n.
  • Cover the jar with a clean cloth secured with a rubber band and put in a dark place in your kitchen. Take a quick look at it every day or two to make sure it’s ok.
  • After a week taste the beans and see if they’re to your liking.


  • If, after a week, the dilly beans are still too crunchy, let them ferment longer, up to another week. If it’s really cold in your kitchen, it may take even longer than that.


Calories: 20kcal