Vegetable · legume

Green Bean

Fresh green beans. The classic 'dilly bean' is lacto-fermented (NOT vinegar-pickled) in this variant. Retains crunch better than cucumbers at longer ferment times. Young, tender beans work best; woody beans soften poorly.

Salt calculator

Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.

Vegetable weight

grams

Salt percentage

Salt grain

Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.

35g salt

6.15 tsp 2.05 tbsp 1.23 oz

Based on Fine sea salt at 5.69 g/tsp.

Flavour-forward. Ferment will be slower; brine will taste salty. Good for pickles and hot-sauce mashes that need long shelf life.

All salt grains

Grain	Grams	Teaspoons	Tablespoons
Diamond Crystal kosher	35 g	12.32	4.11
Morton kosher	35 g	7.29	2.43
Fine sea salt	35 g	6.15	2.05
Pickling / canning	35 g	6.36	2.12

Default salt: 3.50 %
Salt range: 3.00% – 4.00%
Time @ 68 °F: 10.0 days
Target pH: 3.80
Water content: ~90%
Preferred styles: brine pickle dilly beans

Technique

Trim stem ends, leave whole. Pack vertical in jar with 2 dill heads + 2 garlic cloves + 1 tsp red pepper flakes + 1 tsp mustard seed per pint. Cover with 3.5% brine. Weigh down. 7-10 days at 68°F.

Source: NCHFP — Dilly Beans.