Dilly Green Beans

These spicy fermented beans are delightful chopped into a salad, served as a side dish or simply eaten straight from the jar.

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1 1-Qt Jar
Prep Time
15 min


  • 1 to 2 hot Thai red chiles, stemmed (or 1/2 tsp┬áred pepper flakes)
  • 2 cloves garlic, peeled
  • 1 tsp yellow mustard seeds
  • 1/2 tsp black peppercorns
  • 1 cup packed fresh dill (leaves and stems)
  • 9 oz green beans, untrimmed
  • 3 cups filtered water
  • 1 1/2 tbsp sea salt
  • 1 small green or purple cabbage leaf


  • 1 1-qt wide-mouth glass jar with lid, sterilized


1. To a 1-qt wide-mouth glass jar
 add chilies, garlic, mustard seeds
 and peppercorns. Place dill on top. 

2. Add beans, packing tightly, leaving 1 to 2 inches head-space between beans and rim of jar. 

3. In a large glass measuring cup, stir together filtered water and salt
 until salt dissolves. Pour into jar,
filling to just under rim. 

4. Arrange cabbage leaf over top
 of beans to keep beans submerged
in liquid; seal loosely with lid. Let
ferment in a cool place, away from
direct sunlight, opening jar every
 24 hours to release pressure until
mixture reaches desired taste, 14 to
 21 days. (NOTE: The longer the beans
ferment, the tangier they will taste.)  

5. Discard cabbage leaf, seal tightly
with lid and refrigerate for up to 12 months.

Nutrition Information

  • Serving Size 4 to 6 beans
  • Calories 10
  • Carbohydrate Content 2 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 482 mg
  • Sugar Content 1 g

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