1 bunch green beans
2 teaspoons pure salt (no caking agents)
24 ounces water
2 mason jars
Dill or other seasonal herb of your choice (chopped)



Fill each mason jar with 12 ounces of water. Add one teaspoon of salt to each jar, and stir to dissolve.
Rinse and trim the green beans. Stuff them into each jar. Add the dill or other herb. Make sure the water covers the green beans, but there is about an inch of air between the water and the top of the lid. Cover tightly with the mason jar lids.
Leave on the counter for 3 or 4 days, and burp once a day to release accumulated gases. After the 4th day your pickles should be done, although they can continue to ferment. Store in the fridge and use for snacking, on salads, or as a healthy garnish on your dishes.