Quick Pickled Green Beans Recipe (Dilly Beans)

A rustic ceramic plate piled with pickled green beans, garnished with fresh dill fronds, whole garlic cloves, and scattered coriander seeds and black peppercorns. The plate sits on a light stone surface alongside a fork, a linen napkin, a head of garlic, and a partially visible jar of pickled green beans in the background. A glass jar of mixed peppercorns and fresh dill are also visible.

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Quick Pickled Green Beans Recipe (Dilly Beans)

These pickled green beans are one of the easiest and most rewarding recipes you can make at home. The quick refrigerator pickling method skips canning and blanching, but still results in perfectly crisp, tangy, dilly beans in as little as 8 hours. Just pack a jar with beans, pour over the hot brine, and let them rest in the fridge!

Prep Time: 15

Total Time: 3 15

Servings: 2 pints

Calories: 161kcal

Author: Nicole Gaffney

Ingredients

1 pound green beans fresh, trimmed
1½ cups white vinegar or white wine vinegar
1½ cups water
4 teaspoons granulated sugar
2 tablespoons kosher salt
4 cloves garlic lightly crushed or thickly sliced
6 sprigs dill fresh
2 teaspoons coriander seed
1 teaspoon mustard seed
½ teaspoon black peppercorns
1 pinch red pepper flakes optional

Instructions

Trim the stem ends from the green beans and cut them if needed so they fit neatly inside a quart jar. Pack them tightly into the jar, standing upright so they stay submerged.
1 pound green beans
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer and stir until the salt and sugar are fully dissolved.
1½ cups white vinegar, 1½ cups water, 4 teaspoons granulated sugar, 2 tablespoons kosher salt
Tuck the garlic and dill throughout the beans, then sprinkle in the coriander seed, mustard seed, peppercorns, and red pepper flakes.
4 cloves garlic, 6 sprigs dill, 2 teaspoons coriander seed, 1 teaspoon mustard seed, ½ teaspoon black peppercorns, 1 pinch red pepper flakes
Carefully pour the hot brine over the green beans, making sure everything is fully submerged. Press the beans down gently to release any air bubbles.
Let cool to room temperature, then cover and refrigerate for at least 8 hours, but longer is better.

Notes

If you have any extra room in your jars, cover the rest of the way with cold water so the beans are fully submerged.
Use the freshest green beans you can find. They should snap cleanly when bent and feel firm, not limp or rubbery. Thinner beans such as haricots verts will pickle more evenly than very thick ones.
Packing the beans tightly is important so they stay submerged. If any pieces stick out above the brine, they can discolor.
These will become more pickled over time. They’ll taste good after a day, but the flavor is more pronounced after 3-4 days.

Nutrition