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

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.
Prep Time15 minutes
Pickling Time2 hours
Course: Condiment, Snack
Cuisine: American, Southern
Servings: 12
Author: Kellie
Cost: $5

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