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Crisp Refrigerator Dilly Beans: Tangy Snack Ready in 24 Hours

A glass jar filled with bright green dilly beans, fresh dill fronds, and whole garlic cloves submerged in pickling liquid.
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Make these crunchy, tangy dilly beans without canning. This quick pickle recipe uses fresh green beans, dill, and garlic for a satisfying snack ready fast.

Ingredients

Scale
  • 2 lbs fresh green beans, trimmed
  • 4 cups water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt
  • 1 tablespoon granulated sugar
  • 16 cloves garlic, peeled and halved
  • 8 fresh dill heads or 4 tablespoons fresh dill seed
  • 1 teaspoon red chile flakes (optional, for spicy dilly beans)
  • 1/2 teaspoon whole black peppercorns (optional)

Instructions

  1. Wash the green beans thoroughly. Trim the ends off the beans.
  2. In a medium saucepan, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. This is your brine.
  3. While the brine heats, prepare your jars. Use two clean pint-sized canning jars (or similar glass containers).
  4. Divide the garlic cloves, dill heads (or seed), chile flakes, and peppercorns (if using) evenly between the two jars.
  5. Pack the trimmed green beans tightly into the jars, standing them upright if possible. Pack them firmly to fit as many as you can while keeping them submerged.
  6. Carefully pour the hot brine over the beans in each jar, ensuring the beans are completely covered. Leave about 1/2 inch of headspace at the top.
  7. Gently tap the jars on the counter to release any trapped air bubbles. Add more brine if necessary to maintain the 1/2 inch headspace.
  8. Wipe the rims of the jars clean. Seal the jars with lids and bands.
  9. Let the jars cool to room temperature on the counter. Once cool, place the jars in the refrigerator.
  10. Wait at least 24 hours before eating. These refrigerator pickles develop their best tangy flavor after 3 to 5 days. Store in the refrigerator and consume within 4 weeks.

Notes

  • For the crispest texture, choose young, firm green beans. Do not use old or limp beans.
  • If you prefer a shelf-stable product, process these jars using a boiling water bath method for 10 minutes after sealing, adjusting for altitude if needed.
  • To make a spicy pickled green beans variation, increase the red chile flakes or add thin slices of jalapeño to the jar.

Nutrition

Find it online: https://www.unfoldrecipes.com/dilly-beans-crisp-refrigerator-pickled-green-beans/