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Single Quart Fermented Dilly Beans

Servings: 1 quart jar


  • 1 quart filtered water
  • 2 tablespoons very finely milled sea or pickling salt
  • 12 ounces green beans
  • 4-5 garlic cloves peeled and gently crushed
  • 1 tablespoon dill seeds
  • 1/2 teaspoon crushed red chili flakes or more for a spicier pickle


  • Combine the water and salt in a jar with a tight-fitting lid and shake well so that the salt dissolves into the water.
  • Wash the beans and snap off the stem end.
  • Place the garlic cloves, dill seed, and red chili flakes in the bottom of a clean, wide mouth quart jar.
  • Pack the beans into the jar above the spices and cover them with the brine.
  • Set a weight on the beans (clean stones, pickle pebbles, or a quarter pint jar will all work). For this batch, I used a Kraut Source, but whatever your favorite fermenting set-up will do.
  • Set the jar on a small plate and tuck it into an out of the way spot that doesn't get direct sunlight and is neither too hot or too cold. I just keep mine on the kitchen counter.
  • Let the pickles sit for about a week and then taste one. If you like the level of tang, then they are done. If not, let them sit a bit longer. I find that they are best when the beans have faded in color a bit and take on a uniformly drab olive color.
  • Once you like where they are, remove whatever pickling apparatus you set up, put a lid on the jar, and pop it into the fridge.
  • They'll keep for months in cold storage.


You will have some brine leftover. You can use it for whatever other tiny batch ferment you'd like!