• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / Uncategorized / Naturally Pickled Green Beans with Radishes, Red Onions and Thyme

Uncategorized

Naturally Pickled Green Beans with Radishes, Red Onions and Thyme

Fermented Green Beans with Radishes, Red Onions and Thyme

My favorite part of growing my own food and visiting my local farmers market this year has been coming up with new recipes for preserving the harvest naturally.  Here is a great recipe to preserve the ever growing bounty of green beans.

Fermented Green Beans with Radishes, Red Onions and Thyme

A couple weeks ago at my farmers market I found some beautiful radishes.  Since green beans are at the height of the season, I decided to ferment them together with red onions and thyme I have growing in a container in my front yard.  To add a little pizazz, I decided to throw in a Thai chili pepper that I had frozen last year.  I allowed this to ferment for about 1 and a half weeks. It was definitely done as when I unscrewed the lid, it was fizzing like crazy!  A clear sign of fermentation.

Fermented Green Beans with Radishes, Red Onions and Thyme

Oh my wow, am I ever pleased with this recipe. The radishes and red onions compliment the green beans nicely adding a bit of a bite and a stronger tasting pickle.  The thyme infused the ferment beautifully and tastes great along side the vegetables.  I’ll definitely have to make a few more of these jars before the winter is upon us.

For nutritional benefits and an explanation of what lacto-fermentation is, click here.

Naturally Pickled Green Beans with Radishes, Red Onions and Thyme
These measurements are not exact.  Feel free to add more or less of any ingredient.


Ingredients:

  • A good handful of freshly picked green beans, cut in thirds
  • 1/2 red onion, sliced
  • 1 garlic clove, sliced
  • 4-5 radishes, sliced
  • 3 sprigs of fresh Thyme
  • 1 Thai chili pepper (optional)
  • 1 tbls sea salt
  • 4 tbls whey (If you do not have whey, feel free to add 1 tbls extra sea salt)
  • filtered water (must be filtered as chlorine will disrupt the fermentation process)

Method:

  1. Blanch the green beans for 3 minutes.
  2. Once blanched, in a large bowl mix together the green beans, onion, clove and radishes.
  3. In a quart sized mason jar add 1/3 of the vegetables and a sprig of thyme.
  4. Add another 1/3 of the vegetables followed by the second sprig of thyme.
  5. Finish with the last 1/3 of vegetables and the last sprig of thyme.
  6. Top with the Thai chili pepper.
  7. Add the filtered water, sea salt and whey.  Make sure you add enough water to cover the vegetables and that it’s 1″ from the top of the jar.
  8. Cover and shake it up.
  9. Uncover and make sure all vegetables are underneath the liquid.  Cover and tighten the lid.
  10. Allow to ferment in a dark cool place for 3 days up to two weeks (or more).  For this recipe, it took about 1 1/2 weeks to ferment.
  11. After fermentation, place in a fridge where it will continue to ferment at a much slower pace and develop in flavors!

Buen Provecho!

This post is a part of Two for Tuesdays.


17 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Two for Tuesdays Volume 8
Simple Lives Thursday 4th Edition »

Comments

  1. Miranda Rommel says

    August 3, 2010 at 3:40 pm

    Neat –
    I wonder what the nutrition/ flavor differences between lacto fermenting and brine fermenting – if brining even IS fermenting. Those jalapenos i pickled – definitely pickled, using just salty as heck water……
    the kim chee i make uses whey and salt.
    i think next time i'll try whey and water and salt and see what happens!
    -Miranda

    Reply
  2. girlichef says

    August 3, 2010 at 5:12 pm

    They sound great, Diana…plus, they're so pretty! I bet that chile added a nice little kick.

    Reply
  3. Couscous & Consciousness says

    August 3, 2010 at 7:23 pm

    That pickle sounds delicious, and looks so pretty too. A must try when summer returns to New Zealand.
    Sue

    Reply
  4. Couscous & Consciousness says

    August 3, 2010 at 7:23 pm

    That pickle sounds delicious, and looks so pretty too. A must try when summer returns to New Zealand.
    Sue

    Reply
  5. Umm Mymoonah says

    August 3, 2010 at 8:06 pm

    Wow! Just loved your pickle idea, never pickled something before.
    There are two events going on in my blog, please check it out:
    http://tasteofpearlcity.blogspot.com/2010/07/iftar-moments-hijri-1431-event.html
    http://tasteofpearlcity.blogspot.com/2010/08/veggie-fruit-month-cherries.html

    Reply
  6. Fayinagirl (means Free One) says

    August 3, 2010 at 9:39 pm

    What a great recipe for fermented veggies. I'm definitely going to try this one!

    Reply
  7. Chow and Chatter says

    August 3, 2010 at 10:36 pm

    oh wow this looks great sorry its been a while since I stopped by always love your facebook snaps

    Reply
  8. Butterpoweredbike says

    August 4, 2010 at 12:12 am

    Ok, now I never would have thought to include radishes in a green bean pickle. Of course, radishes and green beans don't grow at the same time here, although I'll be planting some radishes again soon!

    Reply
  9. Christy says

    August 4, 2010 at 9:17 am

    I love it when I learn a why – I never knew the why of filtered water – chlorine. duh.
    I love your combo of foods here!

    Reply
  10. the clark clan says

    August 4, 2010 at 6:25 pm

    I can literally see myself munching on those crispy tangy green beans! Thanks so much for hosting and posting on the two for tuesday recipe blog hop! 🙂 [email protected]

    Reply
  11. Kitvy says

    August 4, 2010 at 7:52 pm

    Looks delicious.

    Reply
  12. Cassidy says

    August 23, 2011 at 5:24 pm

    Hello! I am new to the preserving world, and I was wondering how long these will last without processing in a hot water bath? Can it be done that way?

    Reply
    • Diana Bauman says

      August 24, 2011 at 6:00 am

      Hi Cassidy. Once fermented, the beans are good for about a year in the fridge but taste their best within the first six months.

      Reply
  13. Cindy says

    August 5, 2012 at 3:06 pm

    I have made up a quart of your recipe and love it! I substituted an already pickled jalapino (can’t spell it)for the Thai pepper. Also I had radishes left from earlier in the season. They keep pretty well in the fridge. This goes on my favorite ferments list. Thanks!

    Reply
    • Diana Bauman says

      August 5, 2012 at 3:19 pm

      Thanks for the update Cindy!

      Reply

Trackbacks

  1. Preservation Methods (Great hints shared by Co-op members) | valleycoop.org says:
    September 27, 2011 at 10:34 pm

    […] http://www.spain-in-iowa.com/2010/08/naturally-pickled-green-beans-with/ […]

    Reply
  2. A Simple Recipe for Homemade Natural Fermented Pickles - My Humble Kitchen says:
    July 24, 2013 at 7:56 am

    […] of pickles. I pickle whatever I have on hand, but generally my families favorites are asparagus, green beans with radishes, pickles, beets, cabbage, and cayenne peppers for hot […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I’m Diana – mother of three, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

Naturally Pickled Leafy Greens and Stems with Onions

A Simple Recipe for Homemade Natural Fermented Pickles

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

View More Gut Healthy Recipes

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in