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Home Ā» Food Ā» Dilly Beans (Pickled Green Beans)

Dilly Beans (Pickled Green Beans)

August 18, 2017 by Kimberly Killebrew Ā· 22 Comments

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Dilly Beans (pickled green beans) have been a beloved classic for generations. And for good reason: They’re absolutely delicious!Ā  Plus they’re super easy to make and keep for a long time!

dill pickled green beans dilly beans recipe pickling canning preserving

If you’ve never tried Dilly Beans you don’t know what you’ve been missing! Ā These have been a beloved classic for generations.

They’re perfect for snacking and the delightfully crunchy texture of dill pickled green beans also provides the perfect contrast and pairing for your cheese, charcuterie and antipasto platters. Ā Be sure to check out our post on how to build the ultimate cheese and charcuterie board.

They’re so irresistible you can even add them to your burgers and sandwiches for extra flavor and crunch! Ā They also make a great hostess gift – just grab a jar and go.

Make sure to select the freshest green beans you can find. Wash them and then trim the stem side of the beans, leaving the other side intact.

Add the spices to the bottom of a large jar.

Pack the beans, cut stem side down, as tightly as you can into the jar.

dill pickled green beans dilly beans recipe pickling canning preserving

Press some sprigs of fresh dill down in between the beans.

dill pickled green beans dilly beans recipe pickling canning preserving

Now it’s time to make the pickling brine. Ā Add all the brine ingredients into a small saucepan and bring to a boil. Ā Boil for 2 minutes.

Pour the boiling brine over the beans.

Top off with more pickling brine if needed to ensure the beans are fully immersed under the brine.

dill pickled green beans dilly beans recipe pickling canning preserving

Gently tap the jars against the counter a few times to remove all the air bubbles.

Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 4 days before cracking them open. Ā They’ll keep in the fridge for up to 2 months.

Dilly beans are best consumed within a couple of months, but if you want to store them even longer you can also can them: Ā Use canning jars, seal the jars and process them in a water bath canner for 10 minutes. Ā The beans will still have some crisp to them but won’t be crunchy like the non-canned version will be.

dill pickled green beans dilly beans recipe pickling canning preserving

Enjoy!

dill pickled green beans dilly beans recipe pickling canning preserving

For more pickled goodness be sure to also try our:

  • Pickled Banana Peppers

  • Pickled Beets

  • Pickled Turnips

  • Pickled Asparagus

  • Pickled OnionsĀ (British Pub Style)

 

Dill Pickled Green Beans (Dilly Beans)

Kimberly Killebrew, www.daringgourmet.com
Print Recipe
4.43 from 7 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 8 ounces dilly beans
Calories 25 kcal

Ingredients
 
 

  • 8 ounces very fresh green beans, washed and stems trimmed but leave the other side intact
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole yellow mustard seeds
  • 1 teaspoon dill seeds
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon whole black peppercorns
  • 1 bay leaf
  • 4 sprigs fresh dill
  • For the Pickling Brine:
  • 1/2 cup white vinegar
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tablespoon cane sugar paleo: use coconut sugar
  • 1 teaspoon sea salt
  • 1 large clove garlic quartered

Instructions
 

  • Make sure to select the freshest green beans you can find. Wash them and then trim the stem side of the beans, leaving the other side intact.
  • Add the spices to the bottom of a large jar. Pack the beans, cut stem side down, as tightly as you can into the jar. Press some sprigs of fresh dill down in between the beans.
  • To make the pickling brine: Add the brine ingredients into a small saucepan and bring to a boil. Boil for 2 minutes. Pour the boiling brine over the beans. Top off with more pickling brine if needed to ensure the beans are fully immersed under the brine. Gently tap the jars against the counter a few times to remove all the air bubbles.
  • Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age. Wait at least 4 days before eating them. They'll keep in the fridge for up to 2 months.
  • For Canning: Dilly beans are best consumed within a couple of months, but if you want to store them even longer you can also can them: Use canning jars, seal the jars and process them in a water bath canner for 10 minutes. The beans will still have some crisp to them but won't be crunchy like the non-canned version will be.

Nutrition

Calories: 25kcal | Carbohydrates: 4g | Sodium: 296mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.5mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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22 Comments →

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22 Responses

  1. Daniela says

    July 13, 2020 at 6:05 am

    Thank you Kimberly! Could you use this recipe for okra as well?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 13, 2020 at 8:42 am

      Yes you can, Daniela!

      Reply
  2. Kristen says

    August 20, 2019 at 12:02 pm

    Much too vinegary. Would leave out the red wine vinegar next time. Otherwise the flavor is good.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 20, 2019 at 5:30 pm

      Hi Kristen, the purpose for that amount of vinegar is to ensure they’re safe for canning (correct pH level) or storing in the fridge for several weeks. Also, I don’t know how soon after making these you tried them, but it’s recommended you wait at least 4 days or longer before eating them because that gives the vinegar time to mellow out and the overall flavor also improves.

      Reply
  3. Billee says

    August 28, 2017 at 5:24 pm

    what is the going rate for a quart of Dilly Beans? Thanks,

    Reply
    • Kimberly @ The Daring Gourmet says

      August 28, 2017 at 5:32 pm

      I’m not sure I’ve ever seen them for sale, Billee.

      Reply
    • Anonymous says

      January 8, 2018 at 5:08 pm

      In stores in CO they go for about $9 per PINT

      Reply
      • Amy J Kennedy says

        August 15, 2019 at 11:05 am

        I’ve made these and they go quick! Every one loved how crispy and perfectly pickled they are!

        Reply
        • Kimberly @ The Daring Gourmet says

          August 15, 2019 at 1:39 pm

          I’m so glad you enjoyed them, Amy, thank you!

          Reply
  4. Allyson Zea says

    August 21, 2017 at 5:59 pm

    Wow I would have never thought of this! Great idea!!

    Reply
  5. Ashley | Spoonful of Flavor says

    August 21, 2017 at 1:27 pm

    I’m obsessed with green beans but have never tried them pickled! I need to make these soon.

    Reply
  6. Jenny | Honey and Birch says

    August 21, 2017 at 9:01 am

    This would be a super fun addition to a charcuterie board!!

    Reply
  7. Nutmeg Nanny says

    August 20, 2017 at 8:44 pm

    I love all things pickled! Will definitely have to try this!

    Reply
  8. Krista says

    August 20, 2017 at 7:59 pm

    I need to make these before summer is over! I love it so much!

    Reply
  9. Joycelyn says

    August 20, 2017 at 11:22 am

    Interesting recipe. I’ve been making/canning dilly beans for years ( blue ribbon winner at the fair twice ) although never using so many spices nor assorted vinegars.

    Mines pretty simple, much like old fashioned dills my Grandmother and Mother made. Purple bush beans from the garden ( if the critters haven’t eaten them all) or green & yellow beans from one of our local farms, head of fresh dill in each jar as well as a peeled garlic clove and small hot pepper ( but not every jar on the hot peppers, for the grandchildren) Brine is simply white vinegar, water & pickling salt.
    I do the same with fresh picked baby carrots.

    I like your idea of using the different whole spices for a completely different tasting dilled bean, but for myself making your recipe, I would omit the bay leaf, dill seeds, and red wine vinegar simply because I’m not fond of either.

    Reply
  10. Carole from Carole's Chatter says

    August 19, 2017 at 8:28 pm

    Hi Kimberly, this would fit perfectly in Food on Friday: August under the peas & beans theme. Hope you bring it on over to share with everybody. Cheers from Carole’s Chatter

    Reply
    • Kimberly @ The Daring Gourmet says

      August 19, 2017 at 8:36 pm

      Thanks, Carole!

      Reply
  11. Patricia @ Grab a Plate says

    August 19, 2017 at 9:09 am

    I was totally intrigued by the beans alone, and I’m sure I would love them! THEN you said, “Add them to your burgers and sandwiches…” Such a fabulous idea – I need to get on this little project soon! Great idea!

    Reply
  12. Jocelyn (Grandbaby Cakes) says

    August 19, 2017 at 6:35 am

    I love the flavors in this!

    Reply
  13. carrie @ frugal foodie mama says

    August 19, 2017 at 4:04 am

    I have never made pickled green beans before! Totally have to try this soon. :)

    Reply
  14. Abeer says

    August 19, 2017 at 12:27 am

    My mom makes all types of pickles. She is going to love this recipe!

    Reply
  15. Christina Conte says

    August 18, 2017 at 3:06 pm

    I LOVE anything pickled, so this is right up my alley, but I have to admit, I’ve never tried pickled beans before! This must change now! Thanks for the recipe, Kimberly!

    Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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