Very Yummy Spicy Dilly Beans
Tangy, zesty, and packing just the right amount of heat, these Very Yummy Spicy Dilly Beans are the ultimate snack or side dish for pickle lovers! Featuring crisp green beans infused with fresh dill, garlic, and a kick of red chili flakes, this recipe turns simple ingredients into pantry magic. A quick homemade brine of white vinegar, kosher salt, and a touch of sugar gives these pickled beans their signature tang, while black peppercorns add a subtle depth of flavor. Perfect as a crunchy snack, a garnish for Bloody Marys, or a bold addition to salads, these refrigerator pickles come together in just 25 minutes of hands-on time. With no canning expertise required, you can enjoy these spicy dilly beans in as little as two days, though their flavor improves with time. Delicious, versatile, and easy to make, this recipe is a must-try for anyone who loves pickled treats!
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Recipe Information
Ingredients
- 1 pound Fresh green beans, trimmed
- 3 pieces Garlic cloves, peeled and smashed
- 6 sprigs Fresh dill sprigs
- 1 teaspoon Dried red chili flakes
- 1 teaspoon Black peppercorns
- 2.5 cups White vinegar
- 2.5 cups Water
- 2 tablespoons Kosher salt
- 1 tablespoon Sugar
Instructions
Wash and trim the stems off the green beans so they fit the height of canning jars (about 16 oz each).
Sterilize two glass canning jars and their lids by washing them thoroughly and submerging in boiling water for 10 minutes.
Divide the garlic cloves, dill sprigs, red chili flakes, and black peppercorns evenly between the jars.
Pack the green beans tightly into the jars, ensuring they stand upright but remain below the neck of the jar.
In a medium saucepan, combine white vinegar, water, kosher salt, and sugar. Set the pan over medium heat and bring the mixture to a boil, stirring occasionally, until the salt and sugar dissolve completely.
Carefully pour the hot brine into each jar, covering the beans entirely while leaving about 1/2 inch of headspace at the top of the jars.
Tap the jars gently to release any trapped air bubbles, then secure the lids tightly on top.
Allow the jars to cool to room temperature before storing them in the refrigerator for at least 24-48 hours to allow the flavors to develop. The beans will taste even better after a few days of pickling.
Store in the refrigerator for up to 1 month and enjoy as a snack, salad topping, or savory side dish!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.0 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1515 mg | 32% | |
*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.
