Make crunchy, tangy dilly beans without canning. This simple refrigerator pickle recipe uses fresh dill and garlic for a flavorful snack or garnish.
Author:Avery
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:2 quarts1x
Category:Side Dish
Method:Quick Pickling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds fresh green beans, ends trimmed
4 cups water
2 cups white vinegar (5% acidity)
2 tablespoons canning and pickling salt
1 tablespoon granulated sugar
8 cloves garlic, peeled and smashed
4 large fresh dill heads or 4 tablespoons dried dill seed
1 teaspoon red pepper flakes (optional, for spicy dilly beans)
Instructions
Wash the green beans well. Trim the ends off the beans.
In a medium saucepan, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve. Remove from heat.
While the brine heats, pack the green beans tightly into two clean quart-sized (32 oz) mason jars, leaving about 1 inch of headspace at the top.
Divide the flavorings evenly between the two jars: place 4 smashed garlic cloves, 2 dill heads (or 2 tablespoons dried dill seed), and half of the red pepper flakes (if using) into each jar.
Carefully pour the hot brine over the beans in each jar, ensuring the beans are completely submerged. Leave 1/2 inch of headspace.
Tap the jars gently on the counter to release any trapped air bubbles. Add more brine if necessary to maintain the headspace.
Wipe the rims clean, secure the lids and bands until fingertip tight. Let the jars cool on the counter for about 30 minutes.
Place the jars in the refrigerator. The dilly beans will be ready to eat after chilling for at least 24 hours, but they taste best after 3 days.
Keep the jars refrigerated. These refrigerator pickles last for up to 4 weeks.
Notes
For the best crunch, select firm, fresh green beans.
These quick pickled green beans are excellent served alongside a Bloody Mary or Caesar cocktail.
If you prefer a stronger garlic flavor, add one extra smashed clove per jar.