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Sealed and labeled jar of dilly beans on a board with dill, peppercorns, mustard seeds, beans and garlic around the base.
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5 from 2 votes

Dilly Beans (Pickled Green Bean Recipe)

Pickle lovers, this classic Dilly Beans recipe comes together in under 20 minutes. The briny, salty and tangy pickled beans are a great addition to a charcuterie board, grazing table, or cocktails like a Bloody Mary or Caesar. This is a perfect summer recipe when fresh dill and string beans are abundant!
Prep Time20 minutes
Pickling Time2 days
Total Time2 days 20 minutes
Course: condiment, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 15 servings
Author: Luay Ghafari
Cost: $5

Equipment

  • ¾ quart mason jar

Ingredients

Pickling Brine

  • 1 cup White vinegar
  • 1 cup Water
  • 1 tbsp Kosher salt, pickling salt, or sea salt
  • 1 tsp Sugar - Optional

Other Ingredients

  • ½ cup Fresh dill - A small bunch
  • 1 tsp Black peppercorns
  • 1 tsp Mustard seeds
  • 1 Bay leaf
  • 1-2 Garlic cloves
  • 1 lbs Green beans - Stem-end trimmed

Instructions

  • Make the brine. In a measuring cup, combine the vinegar, water, salt and sugar. Stir or whisk to dissolve. You can also warm up the liquid in a microwave or on a stovetop to help dissolve the salt and sugar, but it’s not necessary.
  • Pack the jar. To your clean mason jar, add dill, black peppercorns, mustard seeds, bay leaf and garlic. Pack in the green beans.
  • Pour the brine. Pour the pickling brine over the beans, making sure to cover them up all the way.
  • Cover and pickle. Cover your mason jar and place it in the fridge. The beans will need at least 2 days to pickle, but you should wait 4 days to try them.

Notes

Refer to the post above for step-by-step recipe photos.
Ingredient notes:
  • Green Beans: Use slender beans for this recipe. French filet beans are great, but regular green beans work just fine. Choose ones that are straight as you’ll be able to pack more into the jar. You can also use yellow wax beans or even purple beans.
  • Dill: They are called dilly beans for a reason! I am using a good amount of fresh dill here. You can also add dill seeds or even dill seed heads if you have them growing in your garden.
  • Spices: A combination of bay leaf, black peppercorns and mustard seeds add that classic pickle flavor profile.
  • Vinegar: I use plain white distilled vinegar to make my pickling solution. But you can use white wine vinegar, apple cider vinegar or even champagne vinegar. Don’t use dark colored vinegar for this recipe.
 
Other additions: red pepper flakes, onions, coriander seeds.
 
Important note: This is not a canning recipe. The finished product should be stored in the refrigerator, as this is a refrigerator pickle recipe.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 468mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.4mg