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Overhead view of a jar of pickled dilly beans.
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Refrigerator Dilly Beans (Quick Pickled Green Beans)

Crisp, tangy, and full of garlicky dill flavor! These refrigerator dilly beans are a quick and easy way to enjoy pickled green beans without canning.
Course Condiment
Cuisine American
Keyword dilly beans
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 20kcal

Ingredients

  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon sugar optional, for flavor
  • 1 pound fresh green beans trimmed to fit jar length
  • 4 sprigs fresh dill flowers or sprigs of foliage
  • 2 cloves garlic peeled and smashed
  • 2 teaspoons dill seed
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1 pinch red pepper flakes optional, for a little kick

Instructions

  • Make the brine: In a small saucepan, combine the vinegar, water, salt, and sugar (if using). Bring to a boil, stirring until the salt dissolves. Remove from the heat and let it cool slightly.
  • Prepare the beans: Wash green beans and trim the ends. Cut them to fit snugly in the jars, leaving enough headspace at the top to cover with the pickling brine.
  • Pack the jars: Divide the garlic, dill seed, fresh dill, mustard seeds, peppercorns, and red pepper flakes between the jars. Tightly pack in the green beans vertically.
  • Add the brine: Carefully pour the warm brine over the green beans, covering them completely while leaving about 1/2 inch headspace.
  • Seal and cool: Cover the jar, give it a shake, and let it cool to room temperature for about an hour, then refrigerate.
  • Let them pickle: Wait at least 24 hours before tasting, but the flavor improves after 2 to 3 days or longer.

Notes

Texture options: Refrigerator dilly beans keep their classic crunch, but you can soften them a little with a quick blanch before pickling. To blanch: Trim the beans as directed. Bring a pot of water to a boil and set up a large bowl of ice water. Add the beans to the boiling water, cook for 2 minutes, then transfer to the ice water. Drain well before adding them to your jars.
Storage: Keep the jars stored in the refrigerator for up to 3 months. Always use a clean utensil to remove beans to help prevent contamination.

Nutrition

Serving: 0.5cup | Calories: 20kcal