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Easy Crunchy Refrigerator Dilly Beans

A glass jar filled with bright green, crunchy dilly beans, garlic cloves, and dill fronds submerged in pickling liquid.
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Make these quick pickled green beans, known as Dilly Beans, right in your refrigerator. This simple recipe requires no canning and yields crisp, tangy, garlicky pickles perfect for snacking.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed
  • 4 cloves garlic, peeled and smashed
  • 1/2 cup white vinegar (5% acidity)
  • 1/2 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried dill seed or 2 fresh dill heads
  • 1/4 teaspoon red pepper flakes (optional, for spicy dilly beans)

Instructions

  1. Wash the green beans thoroughly. Trim the ends off the beans.
  2. Pack the green beans tightly into two clean pint-sized mason jars, leaving about 1/2 inch of headspace. Place smashed garlic cloves and any optional red pepper flakes into the jars among the beans.
  3. In a small saucepan, combine the water, vinegar, pickling salt, mustard seeds, peppercorns, and dill seed.
  4. Bring the brine mixture to a boil over medium-high heat, stirring until the salt dissolves completely. Remove from heat.
  5. Carefully pour the hot brine over the green beans in the jars, ensuring the beans are fully submerged. Leave 1/4 inch of headspace at the top of the jar.
  6. Tap the jars gently on the counter to release any trapped air bubbles. Add more brine if necessary to maintain the headspace.
  7. Wipe the rims clean with a damp cloth. Seal the jars with lids and rings.
  8. Let the jars cool to room temperature on the counter. Once cool, place the jars in the refrigerator.
  9. Wait at least 24 hours before eating. For the best flavor and crunch, chill for 3 to 5 days before serving. These refrigerator dilly beans are ready to eat!

Notes

  • For traditional canned dilly beans, process the sealed jars in a boiling water bath canner for 10 minutes after sealing, adjusting time for altitude.
  • If you prefer a stronger dill flavor, use fresh dill heads instead of dried dill seed.
  • These quick pickled green beans stay crispest when stored in the refrigerator and should be eaten within 4 to 6 weeks.

Nutrition

Find it online: https://cookingbycarla.com/easy-crunchy-refrigerator-dilly-beans-recipe/