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There’s nothing better than Quick Pickled Green Beans, or Dilly Beans as we call them in the Midwest. They’re crisp and have a wonderful dill flavor with notes of garlic.
This recipe requires no canning, is better than the store-bought ones, and are an easy snack or addition to an appetizer platter.
These Dilly Beans are seriously addictive. All that tangy vinegar, garlicky goodness, and perfect crunch in every bite. I could honestly eat a whole jar by myself because they’re just that good.
The best part is you’re using real, fresh ingredients instead of all the weird preservatives and artificial stuff in store-bought pickled veggies. Just green beans, garlic, dill, and a simple brine, nothing fancy or complicated.
Once you try them, you’ll understand why I always keep these Quick Pickled Green Beans in my fridge at all times.
Quick Pickled Green Beans Ingredients
Six simple ingredients are all that stand between you and crispy, tangy Dilly Beans. Keep reading for a couple important notes.
- Green Beans: We grab these right out of our garden, but you can use any fresh store-bought green bean. Just make sure you wash and dry them before snipping the ends.
- Garlic: Fresh cloves cut in half are the way to go. They impart an authentic garlic flavor and they’re so tasty to eat pickled.
- Fresh Dill: Again, this comes out of our garden but you can buy yours at the store. I grab the green frilly parts as well as a flower because the flowers have a super strong dill flavor.
- Water
- White Vinegar: With quick pickling you need a high acidity vinegar, I recommend 5% acidity white vinegar.
- Salt
- Red Pepper Flakes: An optional addition if you want a kick of spice. We personally like it, but you don’t have to.
How to Make Quick Pickled Green Beans
1. Pack the jars with snipped green beans, halved garlic cloves, fresh dill, and optional red pepper flakes. Set aside.
2. Heat together the brine. In a small saucepan, heat the white vinegar, water, and salt until dissolved and lightly simmering. Carefully pour the brine over the jars of green beans and let cool to room temperature.
3. Refrigerate and wait. Add the seal and lid on your jar and place in the refrigerator for several days before enjoying. I recommend waiting 3 to 7 days for maximum flavor, but technically your Dilly Beans are good to eat within 24 hours.
Find the complete recipe instructions with measurements below.
Helpful Recipe Tips
Trim your green beans. Some recipes do not call for trimming the tops and bottoms (typically water bath canned recipes), but this allows the pickling process to happen even quicker. It allows the brine to get in the green beans and start infusing.
Pack your green beans vertically. It’s not only easier this way, but it helps them to stay submerged in the brine. I also feel like you can fit more green beans in the jars that way.
Experiment with different spices. Feel free to create your own signature Quick Pickled Green Beans. Some complimentary spices are peppercorns, mustard seed, coriander, and even bay leaves.
Frequently Asked Questions (FAQ’s)
More Quick Pickled Veggies To Try
Quick Pickled Green Beans
EQUIPMENT
- small saucepan - 1.5 qt
- 1 glass jar - 24-ounce wide mouth, with an airtight lid
INGREDIENTS
- 2 pounds green beans - washed, dried, and the ends snipped off
- 2-4 cloves garlic - cut in half
- 2 sprigs dill - fresh
- 1 cup distilled white vinegar - 5% acidity
- 1 cup water
- ½ tablespoon kosher salt
- ¼ teaspoon red pepper flakes - optional
INSTRUCTIONS
- Turn the 24-ounce wide mouth jar on it's side and vertically pack the snipped green beans, garlic clove halves, sprig of fresh dill, and red pepper flakes. Set aside right side up.
- In a small saucepan heat the white vinegar, water, and kosher salt until the salt has fully dissolved and the brine begins to simmer.
- Remove from heat and immediately pour over the green beans until they are completely submerged.
- Cool to room temperature before adding the seal and screwing on the lid. Refrigerate the Quick Pickled Green Beans for 24 hours minimum.NOTE: I recommend refrigerating for 3 to 7 days prior to eating. This amplifies the flavors and helps things meld together.
RECIPE NOTES
- This recipe is not shelf stable. But, you can use my recipe and follow the USDA guidelines in table 1.
- Experiment with different spices like peppercorns, mustard seed, coriander, and even bay leaves.
STORING INFORMATION
Refrigerated in an airtight glass jar, for up to 3 months. Just make sure the green beans are submerged to prevent mold and spoilage. Throw them out if there is visible mold, cloudiness in the brine, or a foul smell.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
