If you’ve never tried Dilly Beans you don’t know what you’ve been missing! 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. 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! 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.
Press some sprigs of fresh dill down in between the beans.
Now it’s time to make the pickling brine. Add all 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 cracking them open. 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: 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.
Enjoy!
Dill Pickled Green Beans (Dilly Beans)
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.
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Christina Conte says
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!
Abeer says
My mom makes all types of pickles. She is going to love this recipe!
carrie @ frugal foodie mama says
I have never made pickled green beans before! Totally have to try this soon. :)
Jocelyn (Grandbaby Cakes) says
I love the flavors in this!
Patricia @ Grab a Plate says
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!
Carole from Carole's Chatter says
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
Kimberly @ The Daring Gourmet says
Thanks, Carole!
Joycelyn says
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.
Krista says
I need to make these before summer is over! I love it so much!
Nutmeg Nanny says
I love all things pickled! Will definitely have to try this!
Jenny | Honey and Birch says
This would be a super fun addition to a charcuterie board!!
Ashley | Spoonful of Flavor says
I’m obsessed with green beans but have never tried them pickled! I need to make these soon.
Allyson Zea says
Wow I would have never thought of this! Great idea!!
Billee says
what is the going rate for a quart of Dilly Beans? Thanks,
Kimberly @ The Daring Gourmet says
I’m not sure I’ve ever seen them for sale, Billee.
Anonymous says
In stores in CO they go for about $9 per PINT
Amy J Kennedy says
I’ve made these and they go quick! Every one loved how crispy and perfectly pickled they are!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Amy, thank you!
Kristen says
Much too vinegary. Would leave out the red wine vinegar next time. Otherwise the flavor is good.
Kimberly @ The Daring Gourmet says
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.