These Dilly Beans, also known as pickled green beans, are crunchy, flavorful and oh-so-addictive. Just a few simple ingredients and 10 minutes to make!
Biting into a crisp and crunchy dilly bean is undeniably satisfying. Once you experience that first bite, you’ll find it nearly impossible to resist eating more. The combination of tangy vinegar, aromatic dill, zesty garlic, creates a flavor explosion in your mouth.
One of my favorite things to do after a trip to the farmers market is to make a batch of these delightful dilly beans. They’re quick and easy to prepare, making them a perfect snack to enjoy throughout the week. And if I have the time, I can even prepare enough to last for months, which I’ll share how to do that too.
Not only are these pickled green beans delicious on their own, but they also complement sandwiches, salads, charcuterie boards, and even serve as a garnish for a classic Bloody Mary.
Let’s dive into the easy steps to make these homemade dilly beans and savor the rewards together!
If you like these pickled green beans, try my pickled beets or pickled red onions. Both are quick and easy to make!
Jump to:
What are dilly beans?
Dilly beans are pickled green beans infused with a blend of garlic, dill and other spices. They can either be put in the refrigerator for up to a month or canned to be stored longer.
Why are they called dilly beans?
The name “dilly” comes from the use of dill in the pickling process. If your a fan of dill pickles, you’ll love the taste of dilly beans.
Why You’ll Love This Quick Dilly Beans Recipe
- Bursting with flavor
- Quick and easy to make
- Crisp and crunchy texture
- Versatile and customizable
Dilly Beans Ingredients
- Fresh green beans
- White vinegar
- Water
- Garlic
- Dried dill
- Granulated sugar
- Celery seed
- Sea salt
Recipe Variations
- Experiment with other types of vegetables like carrots or asparagus for unique variations.
- Add some heat with red pepper flakes or sliced jalapenos to the pickling brine.
- Use different herbs and/or spices to change up the flavor.
How to Make Quick Pickled Green Beans
Wash and trim the stiff ends off the green beans. If necessary, cut them down to fit in the jar so there is at least ½” of space at the top.
Boil 1 quart water with ½ teaspoon salt. Add in the green beans and blanche for 30 seconds. Remove from heat and drain immediately. Place green beans in a bowl and run cold water over top plus add ice cubes to stop the cooking of the beans.
Drain and place the beans upright in a clean glass jar with a tight sealing lid. They can be packed in tightly. Place the minced garlic clove in as well.
In a saucepan, combine the vinegar, ½ cup water, ½ tsp salt, sugar, dill, and celery seed. Bring to a simmer, swirling to dissolve the sugar and salt. Immediately pour over the beans until completely covered.
Place the lid on and seal. Place in the fridge for 24 hours before serving. Can be stored in the fridge for up to 1 month.
Recipe Tips
- Use fresh and crisp green beans.
- Let them pickle for at least a day before eating.
- Don’t skimp on sterilizing your jars. This is crucial for food safety.
- Adjust the seasonings to your liking.
How to Can Pickled Dilly Beans
To process for room temperature storage, blanche for only 15 seconds and leave at least ½” of space from the ends of the beans to the lid (1/4” of space above the liquid). Process in a water bath canner for 10 minutes.
How to Eat Dilly Beans
Dilly Beans are not only delicious, but also incredibly versatile. There are many ways to enjoy these pickled green beans. Here are some ideas on how you can savor the tangy goodness of Dilly Beans:
- Straight from the jar: The simplest way to enjoy Dilly Beans is straight from the jar! Just pop open a jar and munch on them for a zesty and crunchy snack.
- Add them to salads: Dilly Beans can add a burst of flavor and texture to your salads. Chop them up and toss them into mixed greens, pasta salads, or potato salads for an extra kick.
- Sandwich toppings: Their tanginess pairs well with deli meats, cheeses, and spreads so pile them on your favorite sandwiches.
- Bloody Mary garnish: Add some Dilly Beans as garnishes for your Bloody Mary cocktails. Not only do they enhance the flavors of the drink, but they also serve as tasty snacks while you sip.
- Appetizer skewers: Thread Dilly Beans onto skewers along with other pickled vegetables like olives or cherry tomatoes for easy appetizers at parties or gatherings.
- Charcuterie or cheese boards: Since they pair well with meats and cheeses, they add a nice flavor and crunch to your board.
FAQs
Yes, you can. Some other types you can use are string beans, wax beans, snap beans or a mix of different beans.
Dilly beans are not spicy but you could make them spicy by adding red pepper flakes or hot pepper to the brine.
It is not recommended to do so as it loses it potency and will not provide adequate preservation.
Recipe
Quick Dilly Beans (Pickled Green Beans)
Ingredients
- ½ lb fresh green beans washed and trimmed
- ½ cup white vinegar
- ½ cup water plus more to blanche
- 1 clove garlic
- 1 tsp dried dill
- 1 tsp granulated sugar
- ½ tsp celery seed
- 1 tsp sea salt divided
Instructions
- Wash and trim the stiff ends off the green beans. If necessary, cut them down to fit in the jar so there is at least ½” of space at the top.
- Boil 1 quart water with ½ teaspoon salt. Add in the green beans and blanche for 30 seconds.
- Remove from heat and drain immediately. Place green beans in a bowl and run cold water over top plus add ice cubes to stop the cooking of the beans.
- Drain and place the beans upright in a clean glass jar with a tight sealing lid. They can be packed in tightly. Place the minced garlic clove in as well.
- In a saucepan, combine the vinegar, ½ cup water, ½ tsp salt, sugar, dill, and celery seed.
- Bring to a simmer, swirling to dissolve the sugar and salt. Immediately pour over the beans until completely covered.
- Place the lid on and seal. Place in the fridge for 24 hours before serving. Can be stored in the fridge for up to 1 month.
Notes
Canning Dilly Beans
To process for room temperature storage, blanche for only 15 seconds and leave at least ½” of space from the ends of the beans to the lid (1/4” of space above the liquid). Process in a water bath for 10 minutes.Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply