Dilly Beans
Crisp, tangy, and bursting with bold flavors, dilly beans are the ultimate refrigerator pickles that transform fresh green beans into a zesty snack or side dish. This easy homemade pickling recipe combines the garden-fresh crunch of green beans with aromatic garlic, fragrant dill, and a touch of spice from red pepper flakes and mustard seeds. A simple brine of white vinegar, water, kosher salt, and a hint of sugar ensures perfectly balanced flavors, while a quick assembly means you’ll have these versatile pickled beans ready in no time. Perfect as a snack, a garnish for Bloody Marys, or an irresistible addition to charcuterie boards, these tangy, savory pickled green beans will quickly become a new favorite in your kitchen. Plus, with just 20 minutes of prep time and no canning required, this recipe makes pickling accessible for everyone!
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Recipe Information
Ingredients
- 1 pound Fresh green beans, trimmed
- 4 cloves Garlic cloves, peeled and smashed
- 4 sprigs Fresh dill sprigs
- 2 teaspoons Mustard seeds
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black peppercorns
- 2.5 cups White vinegar
- 2.5 cups Water
- 2.5 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
Instructions
Wash and trim the green beans so they fit comfortably into pint-sized jars, leaving about 1/2-inch of headspace at the top.
In two clean pint-sized jars, evenly divide the garlic cloves, fresh dill sprigs, mustard seeds, red pepper flakes, and black peppercorns.
Pack the trimmed green beans into the jars, standing them upright as tightly as possible without crushing them.
In a medium saucepan, combine the white vinegar, water, kosher salt, and granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring until the salt and sugar dissolve completely.
Carefully pour the hot brine over the green beans in the jars, ensuring all the beans are fully submerged and leaving 1/2-inch of headspace at the top of each jar.
Tap the jars gently on the countertop to release any trapped air bubbles, and adjust the beans if necessary. Add additional brine, if needed, to maintain the proper headspace.
Seal the jars with clean lids and bands, tightening them until just finger-tight.
Let the jars cool to room temperature before refrigerating. The beans should pickle for at least 48 hours for optimal flavor, but they will taste even better after a week.
Store the jars in the refrigerator and consume within 1 month for the best quality.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 28.3 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
