Green Bean Pickling Recipe (Dilly Beans)
Dilly beans are criminally underrated. This recipe makes crisp, garlicky pickled green beans perfect for bloody marys or straight snacking.
Difficulty: Easy
Prep: 20 min
Cook: 10 min
Servings: 2
Ingredients
Instructions
- Wash and trim green beans so they're about 1/2 inch shorter than your jar. Discard the stem ends.
- In each jar: add 3 garlic cloves, half the dill, 1/2 tsp pepper flakes (if using), and 1/2 tsp peppercorns.
- Pack green beans vertically and tightly into each jar — upright, like pencils in a holder.
- Combine vinegar, water, salt, and sugar in a non-reactive pot. Bring to a boil for 2 minutes until salt and sugar dissolve.
- Pour the hot brine over the beans, leaving 1/2 inch headspace. Release trapped air bubbles with a skewer.
- Wipe rims clean, apply new lids, tighten bands fingertip-tight.
- Water-bath process 10 minutes at a gentle rolling boil, jars fully submerged. Remove and cool 24 hours on a towel before moving.
Wait 10 days before eating. Dilly beans are fantastic as a Bloody Mary garnish — they're sturdier than a pickle spear, they don't fall off the glass, and they soak up extra vodka. Also great chopped into potato salad, or straight out of the jar with a beer.
