If you grew up in Lancaster County, you already know these. For everyone else, this is a revelation — somewhere between a pickle and sauerkraut.
Ingredients
- Whole green beans, enough to pack a jar vertically
- 1 teaspoon sea salt per cup of water, for the brine
- 1 clove garlic, 1 sprig dill (optional)
Method
- Pack whole beans vertically into a mason jar with garlic and dill at the bottom.
- Cover with the 2% salt brine, fully submerging the beans.
- Seal loosely and ferment 5 to 7 days.
Crunchy, tangy, and deeply savory — Amish families packed these into the root cellar and pulled them through winter long before canning was an option.
Love this one? Get all 20 in our 20 Amish Preservation Favorites Cookbook.