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Easy Refrigerator Dilly Beans: Crunchy Pickled Green Beans

Four glass jars filled with fresh green beans, garlic cloves, dill sprigs, and mustard seeds for making dilly beans.
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Make these quick pickled green beans, known as dilly beans, for a crunchy, tangy snack. This recipe focuses on the refrigerator method for fast results and includes tips for achieving a crisp texture.

Ingredients

Scale
  • 2 pounds fresh green beans, ends trimmed
  • 4 cups water
  • 2 cups white vinegar (5% acidity)
  • 1/4 cup pickling salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole allspice berries
  • 1 teaspoon red pepper flakes (optional, for spicy dilly beans)
  • 8 cloves garlic, peeled and halved
  • 4 fresh dill heads or 4 tablespoons dried dill seed

Instructions

  1. Prepare the Jars: Wash 4 pint-sized canning jars and their lids. Keep the jars warm.
  2. Prepare the Beans: Wash the green beans thoroughly. Trim the stem ends. If beans are very long, cut them to fit the jars with about 1/2 inch headspace.
  3. Make the Brine: In a non-reactive saucepan, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a rolling boil over high heat, stirring until the salt and sugar dissolve completely. Remove from heat.
  4. Pack the Jars: Divide the garlic, dill (heads or seed), peppercorns, mustard seeds, allspice, and red pepper flakes (if using) evenly among the four prepared jars. Pack the green beans tightly into the jars, standing them upright.
  5. Fill with Brine: Carefully pour the hot brine over the beans, leaving 1/2 inch of headspace at the top of each jar. Ensure all solids are covered.
  6. Remove Air Bubbles: Gently tap the jars on the counter to release any trapped air bubbles. Add more brine if the headspace drops below 1/2 inch. Wipe the rims clean.
  7. Seal and Chill: Place the lids and bands on the jars, tightening them to fingertip tight. Let the jars cool on the counter for about 30 minutes. Transfer the jars to the refrigerator.
  8. Wait for Flavor: Allow the dilly beans to chill and pickle for at least 24 hours before eating. For best flavor and crunch, wait 3 to 5 days. These are refrigerator pickles and must be kept cold.
  9. Canning Option (Water Bath): If you want long-term storage, process the sealed jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Remove jars and let cool completely before storing in a cool, dark place. Check seals after 24 hours.

Notes

  • For the crunchiest pickled green beans, soak the trimmed beans in ice water for 2 hours before packing them into the jars.
  • If you do not have fresh dill heads, use 4 teaspoons of dried dill seed per pint jar for a strong garlic dill pickle flavor.
  • This recipe is easily doubled for preserving a large garden harvest.

Nutrition

Find it online: https://cookerycommand.com/easy-refrigerator-dilly-beans-recipe/