Dilly Pickled Green Beans Recipe: Classic Refrigerator Dilly Beans

Last Updated September 6th, 2023 at 05:12 pm by Lisa

Pickled green beans, often called dilly beans, are a quick refrigerator pickle that require no canning. They make a crunchy, tangy addition to relish trays, charcuterie boards, salads, or cocktails like Bloody Marys. This easy recipe preserves the fresh snap of beans and keeps in the refrigerator for up to a month.

PRO TIP: Refrigerator pickles are quick and simple with this method. Because they are not heat-processed, store them in the refrigerator.

Pickled Green Beans Recipe

No-canning pickles are one of the easiest ways to preserve a surplus of green beans. This recipe uses fresh green beans packed into jars and covered with a vinegar-based brine flavored with peppercorns, dill, garlic, and other spices. It scales easily: make a single jar or several quarts to use up a garden harvest.

Green Bean Pickle Ingredients

• Clean quart jar, lid and ring (pint jars work too)
• Whole green beans or yellow wax beans (about 1 pound per quart)
• Garlic cloves (1–2 cloves per jar)
• Chili pepper, fresh or dried (1 per jar)
• Fresh dill (2–3 sprigs per jar)
• Mixed color or black peppercorns (about 1 teaspoon per jar)
• Red pepper flakes (¼ teaspoon per jar)
• Coriander seeds (½ teaspoon per jar)

Pickling Liquid Brine Ingredients

• Distilled white vinegar
• Water
• Sea salt or kosher salt (or pickling salt)

PRO TIP: One pound of fresh green beans fills a quart jar (about 4 cups). Trim the stem ends with kitchen scissors; cut beans shorter to fit pint jars.

Let’s Pickle Refrigerator Dilly Beans

Start by washing your mason or canning jars in hot, soapy water or the dishwasher. You can use either quart or pint jars depending on how many beans you want to preserve.

Make The Pickling Liquid

1. Combine equal parts white vinegar and water in a saucepan. Add peppercorns, red pepper flakes, coriander seeds, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring until the salt dissolves. Remove from heat and let the brine cool to room temperature before filling jars.

Assemble The Jars

1. Place flavorings in the bottom of each jar: 1–2 garlic cloves, a halved hot chili pepper, and 2–3 sprigs of fresh dill.
2. Trim the stem ends from the beans. Pack the beans into jars so they stand on end; laying the jar on its side while loading makes this easier. Cut beans shorter to fit pint jars if desired.
3. Make sure the brine has cooled to room temperature before pouring it into the jars. Hot brine can cook the beans and make them lose their bright color and crisp texture.
4. Fill each jar to within ½ inch of the rim, seal with lids and rings, then refrigerate. Let them marinate for at least a few days; they’re best after 1–2 weeks and will keep up to one month.

How To Eat Pickled Green Beans

Dilly beans are a versatile garnish and snack. Use them on charcuterie or antipasto platters, chop them into salads, or enjoy them straight from the jar. They’re famously used as a garnish for Bloody Marys and Canadian Caesars, where their crunchy, briny flavor pairs perfectly with savory cocktails.

They also make a tasty, low-calorie snack and add bright flavor to sandwiches, tacos, and grain bowls.

Swaps, Variations, and Best Flavor Additions

Kinds of vinegar: Apple cider, white wine, red wine, or rice vinegar can replace white distilled vinegar for different flavor profiles.

Spice variations: Add dill seed, mustard seed, or a pinch of cayenne for heat. Adjust pepper flakes to taste.

Bean varieties: Green snap beans, string beans, or yellow wax beans all work well. Avoid very thin French haricots verts, which don’t hold up as well.

Peppers and garlic: Try jalapeños, serranos, or milder chiles depending on desired heat. Increase garlic or slice cloves to intensify the flavor.

Salt: Pickling, kosher, or sea salt are preferred. Table salt works in a pinch, but iodized salt can discolor the brine and contents.

Herbs: Fresh dill, dill seed, or dill heads all add classic flavor to dilly beans.

Quick Pickled Green Beans Top Tips

• Crisp beans: Always add cooled brine to the jars to preserve color and crunch.
• Adjust flavors: Add more garlic, herbs, or chiles to suit your taste.
• Sweetness: If you prefer sweet pickles, stir sugar into the hot brine so it dissolves, then cool before pouring.
• Storage: Keep jars refrigerated, ensure beans remain submerged in brine, and use within a month.
• Canning note: This recipe is for refrigerator pickles only. For shelf-stable pickles, follow a tested canning guide and proper water-bath or pressure canning procedures.

Green Bean Pickling FAQ

More Pickle Recipes

Try these other refrigerator pickles: dill cucumber spears or chips, zucchini pickles to use up summer squash, quick pickled red onions for burgers and tacos, and spicy pickled eggs. Each uses the same basic pickling brine idea with small adjustments to suit the vegetable.