Pickled Green Beans Recipe

A clear glass jar filled with pickled green beans on a cutting board.

5 from 2 votes

Pickled Green Beans also called Dilly Bean are a quick pickle recipe that requires no canning Jazz up relish trays, pop them into Bloody Marys, or toss pickled beans into salads! This crisp crunchy dilly bean recipe will keep for up to 1 month chilled in the fridge if they last that long.

Prep Time25

Total Time25

Course: Side Dishes & Vegetables

Cuisine: American

Keyword: Dilly Beans, pickled beans, pickled green beans, pickled green beans recipe

Servings:

Calories: 34kcal

Author: Lisa Hatfield

Equipment

Ingredients

Jar Ingredients

1 pound whole green beans or yellow wax beans
1-2 whole garlic cloves
1 hot chili pepper jalapeno, serrano etc
2-3 sprigs fresh dill
2 teaspoons mixed color or black peppercorns ½ teaspoon peppercorns/jar
½ teaspoon red pepper flakes ¼ teaspoon/jar
2 teaspoons coriander seeds ½ teaspoon/jar

Pickling Liquid

2 cups white vinegar
2 cups water
2 tablespoons sea salt (kosher salt) or pickling canning salt

US Customary - Metric

Instructions

Wash your Mason jars or canning jars with hot soapy water or in the dishwasher. You can use either quart or pint glass jars.

Make The Pickling Liquid

In a pot or large saucepan on the stove, combine vinegar, water, peppercorns, red pepper flakes, coriander, and salt.
Turn the heat to medium-high and bring the water vinegar mixture to a boil, dissolving the salt. Cool this mixture to room temperature.

Fill The Jars

In the bottom of each quart jar, place: 1-2 garlic cloves, 1 hot chili pepper cut open, and 2 -3 sprigs of dill.
Trim ends of each green bean using a clean pair of kitchen scissors. Pack green beans into the jars so they are standing on their ends. The easy way to load the beans in the jars is to lay the glass jar on its side to fit them all inside. You can make pints and cut the beans shorter to fit your pint jars.
Cool the boiling brine to room temperature. Note: High heat hot liquid will cook the crisp pickled green beans so they won't be bright green and crunchy.
Pour or ladle the room temperature mixture into the jars. Fill to within ½ inch of the top of the jar rims. Place lids and bands on jars. Place jars in the refrigerator and eat within a month!

Video

Notes

jars

Use clean Mason jars and lids, I run my jars through the dishwasher to ensure they are clean.

eat in a month

So it is best to allow them to marinate in the fridge for 2 weeks and use them within a month and keep them submerged under the brine liquid. 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.

Use as a snack, in salads, with a sandwich, or in a Bloody Mary as a garnish.

canning

This recipe is for refrigerator quick pickles only.

Kinds of Vinegar: Apple cider vinegar, white wine vinegar, red wine vinegar, or rice vinegar will all work in this recipe.

Spice Variations: Add in a teaspoon of dill seeds or mustard seed, all work. For some additional heat in this great recipe, add in a pinch of cayenne pepper or red pepper flakes.

Bean Varieties: Use up your wax yellow beans or snap green bean bounty for pickling with some other basic ingredients.

Peppers: Try to add different hot peppers depending on the heat level you prefer. Jalapenos, habaneros, and cayenne peppers all are great options.

Garlic: You can add more cloves of garlic if you wish, either small cloves or even minced garlic is fine. Slice the cloves of garlic into smaller pieces to up the flavor of the brine.

Salt: Table salt, pickling salt, and kosher sea salt can all be used in pickling. Table salt does work in a pinch. However iodized salt has iodine and tends to discolor the pickling liquid and jar contents.

Herbs: Try fresh dill, dill seed, flower heads of dill plants, aka dill heads. All are usable for pickling, canning, and cooking dishes to add flavor.

Nutrition