Last Updated July 31st, 2020 at 07:50 pm by Lisa
Easy Quick Pickled Green Beans AKA Dilly Beans, are made in Mason jars with NO canning, they will keep for up to 1 month chilled in the fridge.
These pickled 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…
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Refrigerator pickles are quick, 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.
How To Make Pickled Green Beans:
You will need these ingredients…plus vinegar, water, and pickling salt or sea salt.
Instructions To Make Pickled Green Beans:
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, 1/2 teaspoon peppercorns, and 1/4 teaspoon of red pepper flakes, and 1/2 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 1/2 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.
How Long Do Pickled Green Beans Last?
So it is best to allow them to marinate in the fridge for 2 weeks and use 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.
These Refrigerator Pickled Green Beans are a great garnish for my Roasted Hatch Chile Spicy Bloody Marys…
Try easy refrigerated pickled green beans in a bloody mary, you will be very glad you did!
All The Best Dishes,
More Dilly Bean Recipes:
More Great Pickling Recipes:
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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 1/2 teaspoon peppercorns/jar
- 1 teaspoon Red Pepper Flakes 1/4 teaspoon/jar
- 2 teaspoons coriander seeds 1/2 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, 1/2 teaspoon peppercorns and 1/4 teaspoon of red pepper flakes, and 1/2 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 1/2 inch of the tops.
- Cool to room temperature, and place lids and bands on jars. Store in refrigerator and eat within a month.