Description
Crunchy, tangy, and packed with flavor, these quick dilly pickled green beans are the perfect snack or garnish—ready in under 30 minutes with simple ingredients.
Ingredients
Scale
- 1 pound freshly picked, unblemished green beans
- 3/4 cup white vinegar
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1–2 tablespoons sugar, to taste
- 1 teaspoon kosher or pickling salt
- 1 clove garlic, peeled
- 1/3 cup onions, thinly sliced or chopped
- 1/2 teaspoon whole peppercorns
- 2 heads of fresh dill
- 1/2 teaspoon red pepper flakes, or to taste
- Optional: 2 small chiles
Instructions
- In a saucepan, combine white vinegar, apple cider vinegar, water, salt, sugar, peppercorns, and garlic. Bring to a boil, stirring until sugar and salt dissolve. Let cool.
- Trim stem ends from green beans. Blanch beans in boiling water for 1 minute, then immediately transfer to an ice bath.
- In sterilized jars, layer dill, onion, peppercorns, and red pepper flakes. Pack in blanched beans tightly. Add chiles if using.
- Pour cooled brine over beans to submerge completely. Seal jars tightly.
- Let sit at room temperature for 12 hours. Then refrigerate for 24–48 hours before enjoying. Best within 3 weeks.
Notes
For best flavor, use fresh dill and firm green beans. Always refrigerate and consume within 3 weeks. Avoid over-blanching to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pickles & Preserves
- Method: No Cook / Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 3–4 beans
- Calories: 18 kcal
- Sugar: 1g
- Sodium: 469mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dilly beans, pickled green beans, quick pickles, refrigerator pickles, green bean snack