Quick Pickled Dilly Beans – Crisp, Tangy, and Ready in No Time
If you’ve never had dilly beans before, you’re in for a treat. These crisp, garlicky pickled green beans are one of those snacks that surprise you—in the best way. They’re tangy, salty, slightly spicy, and incredibly addictive. Best of all, this quick pickled version requires no canning, no special equipment, and barely any time at all.
Quick Pickled Dilly Beans are made in the refrigerator, which means you get all that classic pickle flavor without the commitment of a long preservation process. The beans stay bright green and crunchy, soaking up a vinegar brine infused with garlic, dill, and spices. Within 24 hours, they’re ready to snack on, garnish cocktails, or serve alongside sandwiches and cheese boards.
This recipe is perfect for using up fresh green beans during peak season, but it works just as well year-round. Once you make a jar, you’ll find yourself reaching for them constantly—straight from the fridge, tossed into salads, or served as a bold little side that wakes up any meal.
Ingredients:
- 1 lb fresh green beans, trimmed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 cloves garlic, peeled and lightly smashed
- 2 sprigs fresh dill
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon black peppercorns
Instructions:
- Wash the green beans thoroughly and trim the stem ends.
- Pack the green beans vertically into a clean heat-safe jar or container.
- Tuck the garlic cloves, dill sprigs, mustard seeds, peppercorns, and red pepper flakes among the beans.
- In a small saucepan, combine the vinegar, water, salt, and sugar.
- Bring the brine to a simmer over medium heat, stirring until the salt and sugar dissolve completely.
- Carefully pour the hot brine over the green beans, making sure they are fully submerged.
- Let the jar cool to room temperature, uncovered.
- Once cooled, cover tightly and refrigerate.
- Allow the beans to pickle for at least 24 hours before eating for best flavor.
- Store in the refrigerator and enjoy cold.
Quick Pickled Dilly Beans
Ingredients
Equipment
Method
- Pack green beans, garlic, dill, and spices into jar.
- Simmer vinegar, water, salt, and sugar until dissolved.
- Pour hot brine over beans and cool.
- Refrigerate at least 24 hours before serving.
Notes
Tips & Tricks
- Use the freshest green beans you can find for maximum crunch.
- Pack beans tightly so they stay submerged in the brine.
- For extra snap, blanch beans for 30 seconds and shock in ice water before pickling.
- Always use clean jars to extend freshness.
Variations
- Add sliced jalapeños for spicy dilly beans.
- Use apple cider vinegar for a slightly sweeter tang.
- Add coriander seeds or bay leaf for deeper flavor.
- Try lemon peel for a bright citrus note.
Serving Suggestions
- Serve as a snack straight from the jar.
- Add to Bloody Marys as a bold garnish.
- Serve alongside sandwiches or burgers.
- Chop and add to potato salad or pasta salad.
Storage Information
- Store in the refrigerator for up to 3 weeks.
- Flavor intensifies over time.
- Do not store at room temperature—this is a refrigerator pickle.
FAQ
- Do I need to can these? No, this is a quick refrigerator pickle.
- How long before they’re ready? They’re good after 24 hours, better after 48.
- Will they stay crunchy? Yes, especially if kept cold and fully submerged.
History / Fun Facts
Dilly beans originated as a clever way to preserve green beans using pickle brine, especially in Midwestern and Southern kitchens. Refrigerator versions became popular for their ease and fresh, crunchy texture—no canning required.
