Naturally Pickled Green Beans Recipe
Dissolve the salt in warm water and allow the mixture to cool (if using a starter culture, follow the instructions on the box). Place ½ of the green beans in the fermentation container. Add half the garlic and other spices. Place the second half of the green beans and spices in the container. Pour the salt water over the green beans and spices. Ideally the green beans should be below the surface of the liquid (or use an airlock set-up). Allow the beans to culture for two weeks or longer at room temperature. If desired, once the culturing process is complete they can be moved to a storage container. Store the beans in the refrigerator or root celler after the culturing process.
Makes approximately one quart.