Salt-Brined Dill Green Beans

4.3 (3 reviews)

4 lbs. fresh green beans
1 gallon water
1/2 cup salt
1 bunch fresh dill
6 cloves garlic
1 Tbsp. mustard seeds
2 bay leaves

• Wash the green beans well and let dry.
• Place the water in a large sterilized pickling crock or a very large glass jar and add the salt, stirring to dissolve. Add the dill, garlic, mustard seeds, and bay leaves and place the green beans on top. Put a weight—such as a plate weighed down by a small jar of water—on top of the beans to submerge them in the brine. Cover.
• Check every day and remove any scum that develops on the surface of the brine.
• After about 10 days, the beans should be ready. They will be olive green in color and sour. If the beans develop mold or get mushy, discard them.
• To stop the fermentation process and store the beans, sterilize 4 quart-sized or 8 pint-sized jars and pack the beans into them. Boil the strained brine for 5 minutes. Let cool to room temperature and then pour into the jars, leaving 1/2 inch of space at the top. Seal using a boiling water bath or a steam canner and store in the refrigerator or pantry.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind