Yes, as long as they stay in the brine, no problem. It's a lactic acid solution, so no safety issues. You will have to keep an eye out for mold, though, if your cellar becomes damp during the cold season.

Carol

Cannond,

Could you provide the recipe and a few details on how you fermented your dilly beans? I'm trying to learn more about fermenting.
Thanks,
Michele

Michele, Here goes.

I have a Harsch Crock, which makes things easy.
In a 7.5 liter crock, (I think that's roughly 2 gallons) I layered clean green beans with 3 cloves of crushed garlic, a bunch of fresh dill weed and a chopped chili (ghost in this case).

I placed the two stone halves over the beans and poured in the brine till it covered the stones by an inch. The ratio of fine salt to water was 3 tablespoons per quart.

The lid was placed and water filled the channel. Ferment two weeks. This per The Joy of Pickling, Ziedrich.
The new batch has slightly less salt and some of the living brine from the last ferment, which should get it perking quickly. (At least that has been my experience with other ferments.)
Hope this helps.
Deborah

Thank you very much Deborah! If I can find some green beans at the Farmers Market tomorrow, I'm going to try a batch! I don't have a Harsch Crock but I do have a Perfect Pickler top for a half gallon Ball jar.
Michele