Dilly Beans Pickled Green Beans
Bursting with tangy, zesty flavors, Dilly Beans Pickled Green Beans are the perfect combination of crisp green beans, fresh dill, and a lively blend of spices. This easy homemade pickling recipe highlights vibrant ingredients like garlic, mustard seeds, and a kick of red pepper flakes, all bathed in a savory brine of vinegar, salt, and sugar. Whether you're quick-pickling for a snack-ready treat in just 24 hours or canning for long-term storage, these pickled beans make an irresistible addition to salads, charcuterie boards, or bloody mary garnishes. This recipe is simple, satisfying, and yields a crunchy, bold-flavored condiment that stays fresh for months.
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Recipe Information
Ingredients
- 1 pound Green beans
- 4 sprigs Fresh dill sprigs
- 4 cloves Garlic cloves
- 2.5 cups White vinegar
- 2.5 cups Water
- 3 tablespoons Kosher salt
- 1 tablespoon Sugar
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Mustard seeds
- 2 1-pint jars Canning jars with lids
Instructions
Wash the green beans thoroughly and trim the ends. Set aside.
Sterilize 2 1-pint canning jars and their lids in boiling water. Let them dry completely.
In a large saucepan, combine white vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool slightly.
While the brine cools, divide the garlic cloves, dill sprigs, black peppercorns, red pepper flakes, and mustard seeds evenly between the two jars.
Pack the green beans tightly into the jars, standing them vertically for a neat fit.
Carefully pour the warm brine over the green beans in each jar, leaving about 1/2 inch of headspace at the top.
Use a clean utensil to remove any air bubbles by sliding it down the sides of the jars. Wipe the rims of the jars with a clean, damp cloth.
Seal the jars tightly with their lids.
At this point, you can either refrigerate the jars for quick pickling or process them for long-term storage. For quick pickling, place the sealed jars in the refrigerator and allow the beans to marinate for at least 24 hours before serving. For long-term storage, process the jars in a boiling water canner for 10 minutes, then let them cool completely before storing in a cool, dark place.
Pickled green beans are best enjoyed after at least 3 days of marinating and can be stored in the refrigerator for up to 2 months (unprocessed) or up to 1 year (processed).
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 28.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1583 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.
