Making Pickled Green Beans

If you love pickles like we love pickles, you have got to try the fermented (pickled) green bean recipe on the Cultures for Health website. Oh. My. Goodness. They are delish!!

I had purchased the Fermented Vegetable Master and decided to give it a try with the green bean recipe. The recipe is simple enough and I had all the ingredients on hand. All you need are green beans, water, garlic cloves, red pepper flakes, fresh or dried dill weed (I used dried), freshly ground pepper and salt (I used Celtic Sea Salt). If you prefer, you can use a starter culture like our Caldwell’s Cultured Vegetable Starter or Body Ecology Starter Culture.

Seems easy enough, right? Well, if you’ve read my posts before, you know that I was nervous. Any time I try something new, no matter how simple it seems, I get butterflies. Still, I forged ahead. I followed the directions on the recipe, you can find it here, and the instructions on the Fermented Vegetable Master, put it all together, placed it on the counter and crossed my fingers.

I waited two weeks, checking them out every time I walked by. On the two week mark I opened them up and sniffed. Hmmmm….they smelled like pickles and they looked okay. I transferred them to two smaller jars, along with the liquid and then I hesitantly tasted one. Like I said, they are fabulous! Now go try this recipe. You’re gonna love it!



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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