Italian Pickled Green Beans

Italian Green Bean Pickles
Green beans are far from being in season here.  I was hoping to put up enough this year to keep us full of pickled green beans well into winter but it’s now December 6th and we are already running low.  When green beans aren’t in season, I still hunt them down in the grocery store.  Try to find fresh, organic beans when possible.
Pickled green beans are my family’s favorite ferment by far.  Everyone loves them.  Last night my 12 yo grabbed a big jar of them and we mindlessly ate nearly the entire jar while we watched a movie.  Much better than popcorn!  Green beans are one of my favorite ferments because they are so easy to make.  It’s just a matter of throwing some beans with some herbs in a jar and filling the jar with salt water.
Italian Green Beans
  • 1 sprig oregano
  • 1 sprig marjoram
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1-2 cloves of garlic
  • 3lbs green beans
  • 2% brine (19 gms of sea salt per quart of water)*

Fresh herbs are best but if you don’t have any, use 1 tsp dried of each in place of fresh.  Layer beans with herbs, packing jar as tightly as you can. A 2L Pickl-it was the perfect size for me. Pour brine over everything.  Seal jar and don’t forget to fill the airlock with water.  Let set at room temp for about 5-7 days or until bubble activity stops.  Place in cold storage.  I find the beans taste best after they’be been fermenting in the fridge for about 2 more weeks.

*To make the brine, it’s best to use a scale to measure your salt.  If you don’t have a scale, fine white sea salt weighs about 5 gms per teaspoon.  Fine salt will dissolve easily in cool water but if you are using a course salt, heat the water before adding salt.  Make sure to let it cool before adding to the beans.  Hot water will kill all the good bugs we want to grow.  I usually make a few quarts at a time and store it in my fridge so I always have ready made brine on hand.  19 grams of salt per quart of water.


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24 comments to Italian Pickled Green Beans

  • amy h

    THANK YOU for this post! I just ate my first batch of these amazing green beans this weekend. I am a newbie to the world of fermentation – and this recipe has me hooked! Just delicious! We added red pepper flakes to give them a spicy kick… loved them!

  • Max

    I really like your site. I’ve been doing lacto-fermenting for over a year now-some good results, some failures. You know every country has some kind of pickled(fermented food) except the US. I don’t consider pickleing with vinegar to be pickles. Somehow this country has gotten away from the right way to do things or at least the way it was done years ago. Need I bring up raw milk! now it’s dead milk. I too make kombucha and kefir (much better than commercial) and a lot cheaper. I’ts no wonder the biggest business in America is the overpriced health care industry and big pharma. Now if they would just keep flouride out of the water. Anyway thanks for your site and keep up the good work. I’m off to hopefully find some okra to pickle.

  • Susan

    Great recipes Melanie! I’m about to make the green beans and love the idea of adding red pepper flakes. Any recommendation on how much? Your shared knowledge and experience is a huge help to getting started with fermentation.

  • Jeannie

    Hi! Started this a week ago and I’m getting ready to move it to the fridge. Do you take the airlock out or leave it in for the next 2 weeks? Thanks!

  • Veronica

    I find i need to blanche the beans for a minute, or else they sometimes end up slimy. Ive not had a blanched (1 min) batch go bad. I use 1/4 tsp of red pepper flakes and 2 or 3 cloves of garlic per 1/2 quart jar. I LOVE fermented garlic all on its own, so that’s something Im planning on trying out soon. I need to search around to see if someones already invented that (garlic) wheel!
    Great site, keep up the good work!

  • Caroline

    Do you wash the beans after picking from the garden? Would washing them wash off the bacteria too? I haven’t seen this addressed.

  • Earnest

    Hello Melanie. First off, I would like to thank you for assisting me in my introductory journey of fermenting veggies. My question is about the white film that is visible on the submerged beans in the pic. I have had the same film on hot peppers and cucumbers. I discarded both ferments because I was unsure. Is the film safe? I have beans fermenting on day 4. Should I expect this film to appear?

  • Ray

    I’m running a fermenting workshop tomorrow and this site is at the top of my recommended sites list. Fantastic. Keep it up.

  • jenny kleywegt

    Once the beans have fermented do they have to be stored in the fridge? When I make salted beans I don’t keep them in the fridge, but I do have to wash the salt off the beans thoroughly. I am just getting into fermenting and understand that sauerkraut does not need to be kept in the fridge.

  • Hi Melanie, this recipe looks just like what I’ve been looking for! We’re heading for a glut of beans in the garden, and I’ve been wanting to try lacto fermenting them for some time!

  • Tony

    Where would I find a jar like you have in the Italian Pickled Green Bean picture?

  • Theresa

    WHat does it mean “fill the airlock with water”? Sorry this is my first time doing this. Thank you!

  • Maria

    Thank you for posting this recipe! I must say I had serious reservations about it- having no idea what they would taste like- but finding myself with a mass of freshly picked green beans I thought I’d give it a try. I can’t tell you how delighted I am with the result and I cannot stop eating them! I could not have imagined that they would be so deliciously sour without any vinegar! Not having nearly enough now, I am going to try other veggies the same way, and experiment. Thank you so much for your wonderful blog!

  • Petra

    Hello Melanie, we finally got the pickl-it jars in Australia (not so easy) and have already filled four 1l jars with sauerkraut, Italian beans and Indian lemons, all your recipes because they are the most exciting I found. We have some questions:
    1)How do you get the very last tiny air bubble out? It seems impossible.
    2)Please could you always indicate what size jar you used for a specific pickle? I bet our lemons in a 1l jar will be super spicy as we used the amounts of spices in your recipe. Or did I miss it?
    3)How much do you a ferment to bubble initially? Our jars with sauerkraut released maybe one bubble every 30 seconds while the beans bubble about once a second. What is too little or too much bubbling?
    Last just a remark: I bet many of your readers are not in the US. I struggle with the ounces and quarts and Fahrenheit. I am from Germany and have lived in England, France, the Netherlands, now Australia. Neither of these places uses these units. Is there a quick link to a unit converter that you could include?

  • Marian

    Great Recipe! Easy success for a beginner! I loved the taste. I did have to add 4 cloves of garlic to make it authentic Italian though! Of course, being in Flordia, I had the advantage of FRESH organic beans right off the plants into the Fido, even in February! Keep up the great work. I love your site!

  • […] Italian -Pickled Green Beans from Pickle Me Too […]

  • […] then brine and let sit. Here’s a recipe from my friend Melanie over at Pickle Me Too for Italian Pickled Green Beans that I made this […]

  • Peggy O'Neill

    How long is the pickled Italian green beans supposed to last in storage to be safe?

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