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Pickled green beans are a tangy snack that’s easy to make at home! Enjoy them on their own or as part of a cheese platter. They only take a few minutes to prepare!
Tangy and tart and sometimes spicy, pickles are a great snack and topping. Plus, they are so easy to make — really!
Pickled green beans are one of my favorites to snack on. They’re great alongside some aged cheddar and on a charcuterie board, but we often just eat pickled green beans them out of the jar on their own.
You might recognize them by their other name: dilly beans. They get this name from the dill seed used in the brine mixture.
Whatever name you call them, this snack is great to make when your garden is bursting with fresh beans!
Why you’ll love this recipe
Quick and easy – Mixing up pickling bring is a cinch, and you don’t need to fuss with a water bath for pantry storage if you don’t want to. Simply store in the fridge instead!
Customizable – Try different spices to suit your tastes. Make them spicier or leave the heat out. Try with celery seed instead of dill, or swap in a flavored vinegar.
Crowd-pleasing – Homemade pickles are perfect for entertaining, and your guests will be so impressed you made them yourself! Pickled green beans are equally at home at a summer picnic or for a New Year’s charcuterie plate.
Gather up everything you need ahead of time.
Don’t forget to make sure you have enough jars and lids! I like to use wide-mouth pint jars.
You’ll want fresh green beans to make these pickles. They can be from your own garden or the grocery store, but make sure to discard any mushy or dried out beans.
Trim off any stem ends that are still attached. You’ll also need to trim the beans to fit inside the jar, so look for beans that aren’t extremely long.
Do not use frozen or canned green beans to make this recipe.
For this recipe I use distilled white vinegar.
You can swap in cider vinegar, white wine vinegar, or red wine vinegar if you like. Make sure that any vinegar you use is at least 5% acidity.
If reducing or doubling this recipe, keep the vinegar to water ratio to at least 50% vinegar.
Pickling salt is a fine salt that dissolves easily. It usually comes in a larger box.
If you can’t find it, you can swap in fine sea salt.
Garlic cloves tend to vary in size, so use your judgment when deciding how many to add to your pickles.
If you have very small cloves, consider using 2 or more per jar. I smash them just slightly before adding to the jar to release the flavor.
While some dilly bean recipes call for dill fronds or heads of dill, I prefer to use the seeds. I can’t always find fresh dill, and the seeds are always available in the spice aisle!
I also like dill seed better when canning for pantry storage, as the flavor seems to last longer.
Make sure you’re using dill seed, not dried dill weed!
Crushed red chile flakes
To add some heat, I use crushed red chile flakes. You can also add a whole dried chile, or leave it out completely. Or, add a pinch of ground cayenne.
How to make pickled green beans
If you are using a water bath canner to preserve for pantry storage, get it ready first. Fill with water, cover, and set to boil while you prepare the rest of the recipe.
Arrange 4 clean jars on the counter. Equally divide the garlic, dill seed, and chile flakes among the jars.
Trim your green beans so they will fit inside the jars and be completely covered once the brine is added.
Pack the trimmed green beans into the jars as tightly as possible. I find it is easiest to do this by laying the jar on its side and building up the beans in a stack.
Save any extra beans for adding once the brine is poured in.
In a small saucepan over medium heat, combine vinegar, water, and pickling salt. Bring just to a boil, stirring to dissolve salt.
Carefully pour hot brine into prepared jars, leaving ¼-inch space at the top of the jar. The beans might float up.
Grab a chopstick or dowel and gently release any air bubbles that may have formed, and add any extra beans if you can fit them.
Screw on lids just to fingertip tight.
If processing in a boiling water bath canner, process for 5 minutes, then turn off the heat and let sit for 5 minutes before removing. Let rest for at least 12 hours before disturbing to ensure seal has properly formed. Any unsealed jars should be stored in the refrigerator.
If storing in the refrigerator, let cool to room temperature, then transfer to the refrigerator.
Make sure to label your pickles with the variety and date. You can label them on the tops of metal canning lids, or use painter’s tape on the pint jar.
Preserved dilly beans will keep unopened in a cool, dark place for 18 months. However, they are best when eaten within a few months.
Refrigerator pickles will last approximately 1 month.
If you have not processed the jars in a hot water bath canner, do not store them in the pantry. This is unsafe and can lead to bacterial growth.
These quick pickles are so good on their own, but you can serve them any way you like!
- Tuck into a bun alongside your favorite hot dog or bratwurst.
- Use as garnish for a bloody mary or bloody maria.
- Add to a relish platter alongside some pimento cheese dip.
- Chop and add to salads.
- Mix with cream cheese for a twist on dill pickle dip!
However you eat them, these quick pickled green beans are an essential part of summer. Make a batch today!
Pickled Green Beans
- 4 cloves garlic, slightly crushed
- 4 teaspoons dill seed
- 1/2 teaspoon crushed red chile flakes
- 2 pounds green beans
- 2 ½ cups water
- 2 ½ cups distilled white vinegar
- ¼ cup pickling salt
- If using a water bath canner, fill with water, cover, and set to boil while you prepare the rest of the recipe.
- Divide garlic, dill seed, and chile flakes among 4 pint jars.
- Trim green beans to fit inside the jars, then pack tightly into jars. You might not use all of your beans, depending on the size.
- In a saucepan over medium-high heat, bring water, vinegar, and pickling salt to a boil, stirring to dissolve salt.
- Carefully pour brine into prepared jars, leaving ¼-inch space at the top. The beans may float. Use a chopstick or dowel to gently remove any air bubbles. Add lids and screw on bands fingertip tight.
- Carefully lower jars into boiling water bath. Cover and boil 5 minutes, then turn off heat and wait 5 minutes before removing jars to towel-lined countertop. Let jars rest at least 12 hours before moving to ensure seal. Store any unsealed jars in the refrigerator.
IF NOT PRESERVING
- Let jars cool to room temperature, then transfer to the refrigerator.
- Do not store unpreserved jars in the pantry.
- Makes 4 pint jars.
- If reducing or doubling this recipe, make sure to keep the brine at least 50% vinegar.
- If you are not preserving in a water bath canner, store in the refrigerator.
- 4 pint canning jars