Last Updated June 24th, 2021 at 12:06 pm by Lisa
Pickled Green Beans (aka "Dilly Beans") require NO CANNING. Jazz up relish trays, pop into Bloody Marys, or toss pickled beans into salads!
They will keep for up to 1 month chilled in the fridge if they last that long. 😉
These dilly beans will jazz up any boring relish tray, pop them into Bloody Marys, or toss into salads, or try them on burgers and sandwiches for their tang and crunch instead of pickle chips...
PRO TIP: Refrigerator pickles are quick to make, and that is why I love to make these at home. Since they are not processed in a canner, they must be stored in the fridge.
You Will Need
Step 1: In a large saucepan, stir together the vinegar, water, and salt. Heat on medium-high and bring to a boil, dissolving the salt.
Step 2: In each quart jar, place: 1 garlic clove, 1 hot chili pepper, 2 sprigs of dill, ½ teaspoon peppercorns, and ¼ teaspoon of red pepper flakes, and ½ teaspoon coriander seeds. Pack green beans into the jars so they are standing on their ends
Step 3: Ladle the boiling brine into the jars, filling to within ½ inch of the tops.
Step 4: Cool to room temperature, and place lids and bands on jars. Store in refrigerator and eat within a couple months.
Green beans, string beans, wax beans, and snap beans are all terms to describe pole or bush beans. These beans differ a bit in color and shape but are all easily used interchangeably in recipes.
Besides green, you will find light yellow and purple hues in the market, just know that purple beans lose their color when cooked.
One bean to not use when pickling is a French variety called Haricots verts, they are small and thin. These don't hold up well to pickling.
When you buy your fresh green beans, wash them well remove the stem end before using in your pickling or recipes, or cooking.
Dilly beans are green beans, pickled in a vinegar-based brine and seasoned with black or color peppercorns, either fresh dill or seeds and other spices.
So it is best to allow them to marinate in the fridge for 2 weeks and use them within a month.
The vinegar combined with the cool fridge temperature aids in preserving them, but the lack of heat and true canning means they won’t keep for long periods of time.
Try easy pickled green beans in a Bloody Mary, you will be very glad you did...
More Pickled Recipes
Make Dill Pickle spears, chips, and halves, and wait just one day to let the flavors develop. Once you can't wait any longer, crack open a jar...
These are the best Pickled Eggs, with a touch of heat, and as a bonus, you get pickled garlic and jalapenos out of the jar too...
Quick Pickled Onions keep in the fridge for 3-4 weeks. Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches.
Pickled Green Beans
- 4 clean quart Mason jars lids, rings
- 2 pounds green beans, rinsed or yellow wax beans
- 4 garlic cloves 1 per jar
- 4 hot chili peppers fresh or dry (1 per jar)
- 1 bunch of fresh dill 2 sprigs per jar
- 2 teaspoons black or color peppercorns ½ teaspoon peppercorns/jar
- 1 teaspoon Red Pepper Flakes ¼ teaspoon/jar
- 2 teaspoons coriander seeds ½ teaspoon/jar
- 6 cups white vinegar
- 6 cups water
- 6 tablespoons sea salt or pickling/canning salt
Make The Pickling Liquid
- In a large saucepan, stir together the vinegar, water, and salt.
- Heat on medium-high and bring to a boil, dissolving the salt.
Quick Pickle Green Beans In Jars
- In each quart jar, place: 1 garlic clove, 1 hot chili pepper, 2 sprigs of dill, ½ teaspoon peppercorns and ¼ teaspoon of red pepper flakes, and ½ teaspoon coriander seeds. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within ½ inch of the tops.
- Cool to room temperature, and place lids and bands on jars. Store in refrigerator and eat within a month.