Dilly Beans (Pickled Green Beans)
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Dilly Beans (pickled green beans) have been a beloved classic for generations. And for good reason: They’re absolutely delicious! Plus they’re super easy to make and keep for a long time!
If you’ve never tried Dilly Beans you don’t know what you’ve been missing! Â 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. Â 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! Â 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. Â Add all the brine ingredients into a small saucepan and bring to a boil. Â 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: Â Use canning jars, seal the jars and process them in a water bath canner for 10 minutes. Â The beans will still have some crisp to them but won’t be crunchy like the non-canned version will be.
Enjoy!
For more pickled goodness be sure to also try our:
-
Pickled Banana Peppers
-
Pickled Beets
-
Pickled Turnips
-
Pickled Asparagus
-
Pickled Onions (British Pub Style)
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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
