This easy dilly beans recipe is infused with garlic and dill, resulting in crisp and tangy beans that will keep for weeks in the refrigerator. These quick pickled green beans are a summertime favorite!
Dilly Beans: Quick Pickled Green Beans
I’m a big fan of pickles, but I have to say that homemade dilly beans are one of my favorite. They’re perfectly tangy, with a snappy texture that’s so satisfying to bite into.
This dilly beans recipe is easy to make, and you can use them in so many different ways—I like to eat them by themselves as a snack or add them to salads. They’re also great as a simple side dish with burgers or barbecue.
They’re the perfect thing to bring to your next picnic or potluck or to give as a hostess gift.
What you’ll love about this dilly beans recipe:
- Crisp, snappy texture – These picked green beans stay crispy for months in the fridge and a great way to preserve the flavor of summer beans
- Affordable – Grab some beans at the farmers market (or from your garden!) and you can make a pint of dilly beans that are tastier and more affordable that store-bought
- Versatile – Add these tangy string bean pickles to all of your favorite summertime dishes
- Vegetarian, Gluten-Free, and Dairy Free – A great snack for so many different lifestyles!
Ingredients for quick pickled green beans
To make these refrigerator pickles, you’ll add fresh vegetables to a simple vinegar and salt brine. To make them, you’ll need:
- Green Beans. For the crispiest pickles, use the freshest string beans you can find. You can leave them whole, or trim them as needed to fit in your jar.
- Vinegar. Use regular old white vinegar for this recipe, as others will affect the flavor of your pickles.
- Garlic. Fresh is best, and you’ll need whole cloves for this recipe. I like to use local garlic from the farmer’s market or coop for the most pungent lavor.
- Fresh Dill. What’s a dilly bean without the dill?
- Sugar (optional, if you like a slightly sweeter pickle)
You’ll also need a quart sized jar to hold your beans. I recommend a wide-mouth mason jar (the kind with straight sides, like you see here) to make it easy to get the beans in and out.
French Beans (Haricot Verts), String Beans, or Green Beans?
There are minor differences between the different types of beans you might encounter, but string beans or green beans will work in this recipe. You can also use pole beans, wax beans, or even purple green beans. Stay away from French beans (haricot verts), which are thinner and don’t hold up well to pickling.
How to make dilly beans at home
Start by making your brine. This is what preserves the beans. In a saucepan, combine water, vinegar, salt, and sugar if you’re using it. Bring it to a boil until the salt dissolves, then let it cool slightly so you don’t burn yourself.
Next, add your green beans, garlic cloves, and fresh dill to a quart size mason jar.
Carefully pour the brine into the jar, making sure the beans are fully submerged.
Cover and refrigerate for at least two days, or up to 6 months. They pickle flavor will continue to intensify for about a week before it levels out.
Frequently Asked Questions about making dilly beans
What are Dilly Beans?
Dilly beans are another name for pickled green beans. They’re similar to regular pickles, but made with beans instead of cucumbers. Since beans are less watery than cucumbers, dilly beans have a great, crisp texture and bright, bold flavor.
Are these beans spicy?
This dilly beans recipe has a bit of bite form the vinegar, but it isn’t spicy. If you prefer spicy pickled green beans, add a split red chili pepper or 1/2 teaspoon of crushed red pepper flakes to the jar before adding the brine.
Do I need to blanch the green beans?
Some dilly bean recipes call for blanching the green beans first. Blanching means cooking the beans quickly in boiling water, then plunging them into ice water to stop the cooking process. It helps the beans retain their brihgt green color, but it does soften them slightly. I love a good, crunchy pickle so I opt not to blanch mine.
Can I keep these in my pantry?
No, sorry. This is a refrigerator pickle recipe and is not safe for storage at room temperature. If you want a dilly beans recipe that’s great for canning, check out Food in Jars.
More recipes for pantry staples:
- Hot Italian Giardiniera
- Homemade ketchup
- Blackberry ketchup
- Beer mustard
- Barbecue sauce
- Enchilada sauce
- Pickled Red Onions
- Beet Hummus
Easy Dilly Beans Recipes
- 1 pound green beans
- ½ cup white vinegar
- ½ cup water
- 2 teaspoons kosher salt
- 1 Tablespoon sugar optional
- 3 cloves garlic cut in half
- ⅛ cup fresh dill
- Wash your green beans and to fit in your jar.
- Place the beans, garlic, and dill in your jar
- In a saucepan, bring the water, vinegar, salt, and sugar (if using) to a boil, about 5 minutes. Remove from the heat and let sit for a minute or two to cool slightly.
- Carefully pour the brine into your jar, making sure all of the vegetables are fully covered.
- Cover the jar and place it in the fridge for at least 2 days before eating your pickled beans.
- Store in the refrigerator for up to 6 months
2 thoughts on “Dilly Beans Recipe”
Same here. I finally just used equal parts of vinegar and water to cover all the beans and filled the quart jar. This works fine!
I may be missing something but 1/2 c vinegar and 1/2 c water only filled my quart jar 1/4 of the way.