Dilly beans from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 157) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Pickling spice" recipe on P158 for store-bought pickling spice, and other tannin-rich leaves (see P105) for grape leaves. Ferments for 6-10 days.

  • Ganga108 on March 10, 2026

    I found a lot of green beans this morning for very little $$ so have just made a jar of (fermented) Dilly Beans, to ferment 6-10 days. UPDATE: The beans were tough. I found out afterwards that this is common with mature beans - younger beans are better in a ferment. They weren't even very good cooked, so I whizzed them in a processor till still a bit chunky and then dehydrated them to add to soups etc.

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