Step 1

Gather all ingredients and supplies.

Step 2

Add garlic and oregano to the bottom of a clean mason jar or fermenting crock.

Step 3

Pack your green beans into the jar until about 1/3 full.

Step 4

Add half of the diced tomatoes to the jar.

Step 5

Pack in more green beans until the jar is about 2/3 to 3/4 full.

Step 6

Add remaining tomatoes then top the jar off with as many beans as you can until filled to the shoulder of the jar (remember to really pack them in tightly!).

Step 7

Sprinkle the sea salt into the jar then fill with water up to the first ring on the neck of the jar.

Step 8

If using a fermenting weight, add it now so all food is completely submerged below the brine.

Step 9

Using a two-part canning lid, place the lid onto the jar and gently screw down just until you feel resistance, then turn backward a half turn.

Step 10

Allow the beans to sit at room temperature for two weeks.

Step 11

Tighten lid down to fingertip tight, then move to cold storage. This could be a refrigerator, root cellar or cold storage (ideally, below 55 degrees).