Pickled Green Beans Dilly Beans
Experience the tangy crunch of homemade Pickled Green Beans, affectionately known as Dilly Beans, with this easy and flavorful recipe! Fresh green beans are paired with aromatic dill sprigs, garlic, and a hint of red pepper flakes for a zesty kick. These crisp veggies are preserved in a brine of white vinegar, kosher salt, sugar, and black peppercorns, creating the perfect balance of tartness and spice. Ready in just 30 minutes of prep and cook time, these refrigerator pickles develop their bold flavor in a matter of days. Ideal as a snack, tossed into salads, or as a unique cocktail garnish—think Bloody Mary perfection—this recipe for homemade pickled green beans is destined to become a kitchen staple. With vibrant flavors and versatile uses, Dilly Beans are the ultimate pickling project for every pickle lover.
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Recipe Information
Ingredients
- 1 pound Fresh green beans
- 4 Fresh dill sprigs
- 4 Garlic cloves
- 1 teaspoon Red pepper flakes
- 2 cups Water
- 2 cups White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Sugar
- 1 teaspoon Black peppercorns
Instructions
Trim the ends of the green beans so they fit vertically in pint-sized canning jars, leaving about 1/2 inch of headspace at the top of the jars.
Sterilize 2 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Remove them with tongs and let them air dry on a clean towel.
Pack the green beans tightly into the jars, making sure they stand straight. Divide the dill sprigs, garlic cloves, and red pepper flakes evenly between both jars.
In a medium saucepan, combine the water, white vinegar, kosher salt, sugar, and black peppercorns. Bring the mixture to a boil over medium heat, stirring to dissolve the salt and sugar.
Carefully pour the hot brine into the jars, covering the green beans completely but leaving 1/2 inch of space at the top. Remove any air bubbles by gently tapping the jars on the counter or using a clean chopstick.
Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until they are finger-tight.
Allow the jars to cool to room temperature before storing them in the refrigerator. Let the beans pickle for at least 24 hours, though they will develop more flavor after 3-5 days.
Enjoy your dilly beans as a snack, in a salad, or as a garnish for cocktails like Bloody Marys! They will keep in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 28.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1726 mg | 37% | |
*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.
