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If you need a crave-worthy snack or a bright, briny topper for, well, everything, make a batch of these Easy Pickled Green Beans. This quick refrigerator Dilly Beans recipe gives you snappy, garlicky beans with a whisper of heat and plenty of dill, no canning skills required.

They’re ready the same day and taste even better by tomorrow. Use them as a condiment, toss into salads, or stand at the fridge and snack. No judgment.

Pickled Green Beans, Dilly Beans, in a glass canning jar

Table of Contents

Why I Love This Pickled Green Beans Recipe

  • Fast and Easy: It’s a true quick pickle, hands-on minutes, then the fridge does the rest.
  • No special equipment: Clean jars and a saucepan are all you need.
  • Crunch factor: A quick blanch plus a cold brine chill keeps the beans crisp.
  • Flexible: Mild or spicy, classic dill or a twist, it’s easy to make it your own secret recipe.
  • Multi-purpose: Snack, garnish for Bloody Marys, charcuterie board hero, or a zingy side for weeknight dinners.

Ingredients For Pickled Green Beans (and easy swaps)

  • Fresh green beans: Any tender green bean works. Haricots verts are extra snappy; swap with yellow wax beans or even asparagus or carrot sticks for a mix-and-match pickle jar.
  • White vinegar: Classic, clean tang. Apple cider vinegar adds fruitiness; rice vinegar makes a gentler brine. Skip balsamic vinegar, it’ll darken the beans.
  • Water: Filtered water keeps the brine clear but I’ve used tap water with great results
  • Kosher salt: Use kosher or pickling salt (non-iodized). Fine sea salt works; reduce slightly since it’s denser.
  • Sugar: Balances the acidity without making it sweet. Honey or maple can step in; or omit for a sharper bite.
  • Pickle spice: A shortcut blend. If you’re DIY-ing, try coriander seed, mustard seed, bay leaf, and allspice.
  • Garlic: Smash the cloves for mellow garlicky flavor. Add more if you’re a garlic lover, or skip if you prefer it subtle.
  • Black peppercorns: Whole peppercorns add warmth. Cracked pepper ups the peppery kick; mixed peppercorns are great too.
  • Mustard seeds (optional): Add classic deli-pickle vibes. No mustard seed? Try celery seed or a pinch of ground mustard.
  • Red pepper flakes (optional): For a gentle heat. Use a slit jalapeño or a dried chile for a different spice profile.
  • Fresh dill (or dried dill weed): Fresh dill is that signature “dilly bean” flavor. If using dried, use less, it’s potent. Dill seed adds an old-school deli twist.

For the full ingredient list and instructions, see the recipe card below.

Ingredients for Pickled Green Beans

How to Make Pickled Green Beans

  1. Prep & blanch: Wash and trim the beans. Blanch in boiling water for 2 minutes, then move them straight into an ice bath to lock in that crisp bite. Drain well.
  2. Make the brine: Bring vinegar, water, salt, and sugar to a simmer, stirring to dissolve. Remove from heat.
  3. Pack the jar: Add garlic, peppercorns, mustard seed, red pepper flakes, and dill to a clean pint jar. Stand the beans upright and pack them in tightly.
  4. Add brine: Pour the hot brine over the beans, leaving about 1/2 inch at the top. Tap the jar to release air bubbles; seal.
  5. Chill: Cool to room temperature, then refrigerate. They’re flavorful in about 4 hours and best by the next day. 
Green Beans in a glass jar for pickling

What are Dilly Beans

Dilly Beans are simply pickled green beans seasoned with dill, garlic, and warm spices. You’ll spot them on Bloody Mary skewers, beside sandwiches, and on cheese boards.

Traditionally they can be water-bath canned for pantry storage, but this version is a refrigerator “quick pickle,” which means no canning, just chill and enjoy within a short window for peak crunch and flavor.

Green beans in a glass jar with pickle brine being poured over top

How to Store Pickled Green Beans

Keep your Pickled Green Beans refrigerated and submerged in brine. They’re ready after a few hours and taste best after an overnight rest. For maximum quality, enjoy within about 2 weeks. These are not shelf-stable since they’re quick pickles. 

Kellie’s Tips for the Best Pickled Green Beans

  • Always keep submerged: If a bean pokes above the brine, it won’t stay as crisp.
  • Trim evenly: Flat ends pack tighter so more beans fit in each jar. You don’t have to trim your green beans, though.
  • Don’t skip the ice bath: It stops the cooking so your beans stay crisp.
  • Pack them snugly: Tighter pack ensures less floating and better pickle coverage.
  • Mind the salt: Use kosher or pickling salt for the cleanest brine.
  • Spice it your way: Add more red pepper flakes for spicy Dilly Beans, or swap in dill seed for extra deli flavor.
  • Let them rest: One to two hours works in a pinch; overnight is best.
pickled green beans in a white serving dish with pickled garlic cloves.

What to Serve With Pickled Green Beans

More Easy Pickle Recipes

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Pickled Green Beans Recipe

No ratings yet
By Kellie
Prep: 15 minutes
Servings: 12
Pickled Green Beans, Dilly Beans, in a glass canning jar
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Crisp, tangy, and full of flavor, these Quick Pickled Green Beans are the perfect snack, garnish, or side dish. You don’t need any fancy canning equipment, and they’re ready to enjoy in just a few hours! Serve them alongside burgers, add them to a charcuterie board, or use them as a zesty stirrer in a Bloody Mary.

Equipment

  • saucepan
  • measuring cup
  • whisk
  • canning jar

Ingredients 

  • 1 pound fresh green beans, trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon pickle spice
  • 3 garlic cloves, peeled and smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds, optional
  • 1/2 teaspoon red pepper flakes, optional, for heat
  • 2 fresh dill sprigs, or 1 teaspoon dried dill weed

Instructions 

  • Wash and trim the green beans. Blanch them in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain well.
  • In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat.
  • 
In a clean pint-sized jar, layer the garlic, peppercorns, mustard seeds, red pepper flakes, and dill. Pack in the blanched green beans vertically.
  • 
Pour the hot brine over the beans, leaving about 1/2 inch of space at the top. Tap the jar gently to release air bubbles and seal with a lid.
  • 
Let the jar cool to room temperature, then refrigerate. The green beans will be flavorful after about 4 hours, but best if left overnight.

Notes

  • Beans are tasty after 2 hours; best flavor develops overnight.
  • Store refrigerated and fully submerged in brine; enjoy within 2 weeks.
  • Use kosher or pickling salt (avoid iodized).
  • For extra heat, add more red pepper flakes or a sliced fresh jalapeño.
  • Swap white vinegar with apple cider vinegar for a softer, fruity tang.
  • Pack beans tightly to keep them from floating.

Nutrition

Calories: 23kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 587mg, Potassium: 92mg, Fiber: 1g, Sugar: 2g, Vitamin A: 288IU, Vitamin C: 5mg, Calcium: 20mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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