Pickled Dilled Beans
Tangy, crunchy, and bursting with herbaceous flavor, these Pickled Dilled Beans are a quick and simple way to elevate your pantry game. Fresh green beans are perfectly preserved in a tangy brine of white vinegar, pickling salt, and water, infused with aromatic dill, garlic, and peppercorns for a classic yet vibrant flavor profile. Ready to enjoy in as little as 48 hours, these crisp pickled beans are perfect as a snack, cocktail garnish, or a zesty addition to charcuterie boards and salads. With optional red pepper flakes for a spicy kick, this recipe is highly customizable and ideal for both beginners and seasoned canning enthusiasts alike.
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Recipe Information
Ingredients
- 500 g fresh green beans, trimmed
- 500 ml water
- 500 ml white vinegar (5% acidity)
- 2 tbsp pickling salt
- 4 pcs garlic cloves, peeled
- 4 pcs dill sprigs
- 1 tsp whole black peppercorns
- 0.5 tsp red pepper flakes (optional)
Instructions
Sterilize 4 pint-sized jars and their lids by boiling them in a large pot of water for 10 minutes. Set aside to cool and dry completely.
Rinse the green beans thoroughly under cold water, then trim the ends so the beans fit upright in your jars with at least 1 cm of space below the rims.
In a medium saucepan, combine the water, white vinegar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt, and then reduce to a simmer.
Divide the garlic cloves, dill sprigs, black peppercorns, and red pepper flakes (if using) evenly among the jars.
Pack the green beans tightly but gently into the jars, standing them upright.
Pour the hot brine into each jar, completely covering the beans while leaving about 1 cm of headspace at the top. Use a clean spatula or a chopstick to remove any air bubbles, then adjust the beans if necessary.
Wipe the rims of the jars with a clean, damp cloth and seal them with the sterilized lids and rings.
Optional: If you wish to store the pickled beans for a longer period, process the jars in a boiling water bath for 10 minutes. If consuming within two weeks, skip this step and store the jars in the refrigerator.
Allow the pickled beans to sit for at least 48 hours to develop flavor before enjoying. For the best taste, wait 1 week.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11686 mg | 508% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1210 mg | 26% | |
*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.
