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Quick & Easy Refrigerator Dilly Beans (Pickled Green Beans)

Two glass jars filled with bright green dilly beans, garlic cloves, and pickling spices ready for canning.
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Make these craveable refrigerator dilly beans. They are perfect for snacking, picnics, or adding a zesty crunch to any meal. This simple, no-canning-required recipe delivers tangy, garlicky flavor fast.

Ingredients

Scale
  • 1 pound fresh green beans, ends trimmed
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional, for spicy dilly beans)
  • 4 sprigs fresh dill (or 2 teaspoons dried dill seed)
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tablespoons pickling salt
  • 1 teaspoon granulated sugar

Instructions

  1. Prepare your jars: Wash and dry two clean, pint-sized canning jars with lids. Set aside.
  2. Pack the jars: Divide the trimmed green beans evenly between the two jars, packing them in tightly but without crushing them.
  3. Add aromatics: Distribute the sliced garlic, mustard seeds, black peppercorns, red pepper flakes (if using), and fresh dill evenly between the two jars over the beans.
  4. Make the brine: In a medium saucepan, combine the vinegar, water, pickling salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar dissolve completely.
  5. Pour the brine: Carefully pour the hot brine over the beans in the jars, ensuring the vegetables are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
  6. Remove air bubbles: Gently tap the jars on the counter to release any trapped air bubbles. Add more brine if necessary to maintain the 1/2 inch headspace.
  7. Seal and chill: Wipe the rims clean, place the lids on tightly, and allow the jars to cool to room temperature on the counter. Once cool, transfer the jars to the refrigerator.
  8. Wait to eat: Allow the dilly beans to chill and pickle for at least 24 hours before eating. They are best after 3 to 5 days. Store in the refrigerator for up to 3 weeks.

Notes

  • For the crunchiest pickles, soak the green beans in ice water for 30 minutes before packing them into the jars.
  • If you prefer a stronger garlic flavor, increase the garlic to 6 cloves per pint jar.
  • These refrigerator pickles are excellent garnishes for cocktails like Caesars or Bloody Marys.
  • Use fresh dill heads if you can find them for the best dill flavor.

Nutrition

Find it online: https://gourmetgaze.com/dilly-beans-easy-refrigerator-pickled-green-beans/