Pickled Green Beans {Dilly Beans}
Do you have too many green beans and don’t know what to do with them? We have the answer! Check out this pickled green bean recipe and those beans will be gone in no time!
Pickled green beans (often referred to as Dilly beans due to the use of the same dill flavoring of dill pickles) are a delicious way to prepare your green beans.
Green beans are high in vitamin K, calcium, antioxidants, fiber, and folic acid. They help lower your cholesterol, are great for pregnant women, and help with depression.
Serving these as a side dish or as a stand-alone snack will help you and your family get lots of great nutrients delivered in a delicious package! Add them to a charcuterie board, to salads, or even as a garnish in a Bloody Mary along with our pickled carrots and pickled cauliflower. They will be a hit wherever you serve them!
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Ingredients You’ll Need
- Fresh green beans – trimmed if necessary
- White vinegar – You can use white vinegar, rice vinegar, apple cider vinegar, or white wine vinegar. Please note that if you use red wine vinegar, it will color your vegetables red.
- Water
- Kosher salt – The salt must be non-iodized. We suggest kosher salt or sea salt. Iodized salt will turn vegetables a dark color and make your brine cloudy.
- Fresh Dill – This is what gives them the nickname Dilly Bean
- Garlic – Sliced
- Mustard seeds – A good way to add some flavor to your brine
- Whole peppercorns – Always an excellent choice to add some spice to your dish
- Dill seed – the seeds are more flavorful than the herb, so these are a good way to enhance the flavor of dish
If you want to enhance the spice level try adding red pepper flakes, cayenne pepper, or sliced peppers to your recipe!
Want to learn more? Check out our guide on How to Make Quick Pickled Vegetables!
Instructions
This recipe for pickled green beans is just 4 simple steps.
Step 1 – Prepare green beans. Wash the green beans well and pat dry. You can trim the ends of the beans if you like, but it isn’t required. Pack the green beans and fresh dill into the jars. The tops of the green beans should be slightly lower than the rim of the jar so the lid can close
Step 2 – Make the brine. Add the sliced garlic, mustard seeds, whole black peppercorns, dill seed, vinegar, water, and salt to a small saucepan. Bring to a boil over medium high heat.
Step 3 – Fill jars. Once the mixture reaches a boil, remove it from the heat and let it cool for 2-3 minutes. Pour the liquid over the beans in the jar.
Step 4 – Store. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 48-72 hours before eating.
Best Container to Use
We recommend glass wide mouth pint jars. The glass won’t react with the vinegar and they are durable and reusable with air tight seal.
Spice Them Up!
You can add a little heat to your dilly beans recipe with crushed red pepper flakes, or a couple of slices of a jalapeno or serrano pepper. Add them to the jar with the other spices and beans before pouring in brine.
Play with different spices and peppers in different amounts to put your own personal spin on your Dilly Beans!
Are They Keto?
Yes! There is no sugar added so these are a great keto snack. It gives you some great variety. A tasty way to break away from the usual cucumber dill pickle.
Dilly Beans taste very similar to dill pickles, but with more crunch. You can change or enhance the flavor by adding more garlic, red pepper flakes, or chili peppers.
You will want to give them at least 2-3 days to soak in the brine and develop a lot of flavor. If you want to give them the most flavor, let them soak at least one week before eating them.
Your Dilly Beans will last up to 3 weeks in the fridge. Since this is a quick pickle recipe and the beans are not canned, they cannot be stored at room temperature and must be kept in the refrigerator.
Looking for More Quick Pickled Vegetables?
- Quick Pickled Cucumber
- Quick and Easy Pickled Cauliflower
- Easy Refrigerator Zucchini Pickles
- Quick Pickled Carrots
- Quick Pickled Garlic
- Quick Pickled Jalapenos
- Pickled Red Onions
- Quick Pickled Radishes
- More Pickled Vegetables…
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Pickled Green Beans {Dilly Beans}
Ingredients
- 16 ounces Fresh green beans
- 1.25 cups White vinegar
- 1.25 cups Water
- 2 teaspoons Kosher salt
- 2 sprigs Fresh Dill
- 2 cloves Garlic, sliced
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Whole black peppercorns
- 1/2 teaspoon Dill seed
Instructions
- Wash green beans well and pat dry. You can trim the ends of the beans if you like but it isn’t required.
- Divide the fresh dill between 2 wide mouth pint mason jars.
- Pack the green beans tightly into the jars.
- Add vinegar, water, salt, sliced garlic, mustard seeds, whole black peppercorns, and dill seed to a small pot and bring to a boil over medium high heat.
- Once the mixture reaches a boil remove it from the heat and let it cool for 2-3 minutes before pouring it over the beans in the jar.
- Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 48-72 hours before eating.
Nutrition
