Name: Pickled Green Beans (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 2 h
Yield: 4 (16-ounce) jars
Cuisine: European
Ingredients: 4 cups Filtered Water; 2 tbsp Sea Salt-non-iodized; 1 tbsp Whey-from plain yogurt; 1 tbsp Smoked Paprika; 1 tsp Black Peppercorns-whole; 1/2 tsp Juniper Berries-crushed; 2 Garlic Cloves-smashed; 4 Dill Seeds-fresh; 2 pounds French Green Beans-trimmed

Recipe tier

Brine
4 cups 950 mL Filtered Water
2 tbsp 30 mL Sea Salt-non-iodized
1 tbsp 15 mL Whey-from plain yogurt
1 tbsp 15 mL Smoked Paprika
1 tsp 5 mL Black Peppercorns-whole
1/2 tsp 2.5 mL Juniper Berries-crushed
2 2 Garlic Cloves-smashed
4 4 Dill Seeds-fresh
Green Beans
2 pounds 900 g French Green Beans-trimmed

Equipment

Large saucepan
Ice bath
Sterilized jars (16-ounce)
Fermentation weights
Airlock lids (optional)

Instructions

🎙️ Cook with voice coach

Wash and trim the French Green Beans, removing the ends. Blanch in boiling water for 2 minutes, then immediately transfer to an ice bath to stop cooking.
Combine all Brine ingredients in a large glass jar or non-reactive container and stir until salt is dissolved.
Pack the blanched Green Beans tightly into sterilized jars, along with the smashed Garlic Cloves and Dill Seeds, leaving 1 inch headspace.
Pour the brine over the Green Beans, ensuring they are fully submerged. Use a fermentation weight to keep the beans below the brine.
Cover the jars loosely with lids or use airlock lids. Ferment at room temperature (65-75°F) for 3-7 days, tasting daily for desired tanginess.
Once fermented to your liking, transfer the jars to the refrigerator to slow down fermentation. Store for up to 2 months.

Nutrition per serving

Calories 40