How do pickled green beans sound for the summer? In my opinion, it’s a highly underrated snack that enough people aren’t making. To be fair, some people don’t even realize how great pickled beans are because they’ve never made them.
Well, I’d like to change that for you with my super easy pickled green beans recipe. If you have kids, you may be surprised just how much they love this cool snack and are willing to eat them alone.
For me? My favorite thing to do with them is to make them a substitute for pickles in a sandwich. Trust me, sometimes when you eat pickled green beans, you can’t even tell the difference!
If you’ve ever heard the term “dilly beans” used before, then this is what it’s talking about. If you haven’t heard of it, now you know!
So, my intention here is pretty simple today. I’ll be teaching you everything you need to know about quick pickled green beans, from the ingredients to the recipe to storage tips to serving, and more!
About the Recipe
One thing to bear in mind about these quick pickled green beans is that their consumption time depends on if they are canned or not. Since there is no canning, then you will need to store them in a refrigerator and have them all within about two to four weeks of making the recipe for the best results.
The good news is that just about any glass jar should work perfectly. However, I typically recommend that you get one that matches the height of the fresh green beans. That way, you’ll find that the beans stand properly straight, which is the result you want.
So long as your recycled jars have a lid that fits tightly, they should work well too. Just remember that the jars must be clean!
The Ingredient List
The ingredients we’ll use to make pickled green beans are pretty straightforward and you should be able to get your hands on everything pretty easily:
This is probably a good time for me to remind you that for these kinds of recipes, the recommended ingredients and quantities must be followed exactly. While you can leave out the red pepper flakes if you really want to, I wouldn’t advise messing around with any of the other ingredients on the list.
With that said, let’s take a moment to zoom in on our ingredient list.
If you’re making crisp pickled green beans, then naturally, the whole recipe falls apart without the beans in the mix. You’ll need trimmed green beans for this one. While you can leave the pointy, thin end intact, ensure you snap the stem off since it’s on the tougher side of the fence. If you have some leftover green beans, look into our air fryer green beans recipe!
If you want to achieve the flavor that I’m trying to steer you toward, then regular white vinegar will do the job. However, if you want a bit of a different flavor, then you can use apple cider vinegar or extra-strength white vinegar. Even white wine vinegar may be considered.
Note, however, that if you want to follow the recipe exactly as it’s seen here, you’ll want your plain vinegar to be at 5% acidity.
It has to be fresh dill, and there are no two ways about it. This is more of a summer meal for me, so I don’t usually find this to be a problem. Green beans are at their freshest during this time after all.
Don’t try to substitute the fresh dill for dried dill. If you do, it simply won’t work how you’d like. You’ll need about one big sprig of fresh dill per jar. That’s 0.25 ounces each and considering we’re aiming to make two jars of our pickled green beans, you can see why I recommended the quantity I did.
Red Pepper Flakes
As is the case with most of my recipes, having a little heat in the mix is optional. In my humble opinion though, the absence of the red pepper flakes takes away some of the natural depth of the flavor.
Bear in mind too that the amount I recommended is really small. So, even if you’re not much of a pepper person or you’re worried about your kids being able to enjoy the pickled green beans, there shouldn’t be a problem.
As we know, garlic’s contribution to flavor can never be overstated. In this case, you’ll want four garlic cloves. Two will be used per jar and they should be slightly smashed.
My quick pickled green beans only workout with kosher salt. Why? Well, other salt varieties have different grain sizes, which doesn’t sound like a problem at first. However, consider the fact that larger grains in one tablespoon will mean less salt overall.
Remember only half a teaspoon will be going in each jar. I don’t recommend adjusting the amount of salt upwards. The flavor concern is one thing, but that’s not even the biggest problem.
We’re not trying to make soup out of the pickled green beans, and you’ll end up doing exactly that by making the green beans mushy if you use too much salt.
I think pre-made pickling spices give a great flavor to your pickled green beans. Typically, the blends that I use are made with allspice berries, bay leaves, dill seed, mustard seeds, cloves, and cardamom.
What Makes the Recipe Great
So I’ve been over here going on about how great the recipe is and how it’s the perfect snack once you have a couple of pint jars. If you were to ask me why I think of it so highly, I would tell you that there are three main reasons to give these quick pickled green beans a try!
So while I have told you not to change the ingredients, there is one substation you’re allowed to do that can give you different flavors. The pickled spice blend that I use brings the taste together for me, but you may feel differently.
If so, feel free to make your pickled green beans recipe with different spices. Remember I even said you can switch up the vinegar for different tastes. Maybe you have a flavored vinegar you want to try, and that’s perfectly fine!
Great Guest Food
Sometimes when you have guests over, pinning down the right snack can be a chore. Well, these pickled beans should do the trick perfectly. I think what will impress your guests the most is that you made them yourself!
You’re probably tired of hearing the phrase “quick pickled green beans” by now, but that’s exactly what it is. Getting your mixture right for the green beans is no struggle at all, and the whole thing is super easy to store.
Alright so you have your fresh or frozen green beans on hand alongside the rest of your ingredients and you’re ready to get started. That’s perfect because it’s time to learn how the whole thing comes together.
How to Treat for Preservation/Lack of Preservation
If you’re going to be making a conscious attempt to preserve the pickled green beans, then you can carefully lower the jars into the boiling water bath. Cover it and let them boil for about five minutes before turning off the heat.
Next, ensure your countertop is towel-lined and move the jars to it. Let them remain in position for about 12 hours before moving them to ensure that they are sealed. Any unsealed jars can be stored in the refrigerator.
If you will not be attempting to take extra steps for preservation, then you can simply let the jars of pickled green beans cool at room temperature.
What Can You Do to Make the Pickled Green Beans Recipe Unique?
If you want to add a personal flare to the pickled green beans recipe, you have a few options:
- Blanch the green beans before pickling them if you don’t want crispy pickled beans
- Lessen the water and increase the vinegar content if you want a tangier set of dilly beans
- Try different seasonings to see how you like the recipe most.
Storing Your Dilly Beans
I always tell people to label their pickled green beans with both the date and variety. Painters tape works very well on pint jars. Refrigerator pickles last roughly a month, but if you can eat them within two weeks, I would say go for it!
The preserved variety will hold for up to 18 months, but I would say eat them within a few for the best flavor.
How Should Refrigerator Pickles Be Served?
To be fair, you don’t really need to do anything after you’ve prepared your fresh green beans this way. They make a wonderful snack as is, and kids especially will attest to that. However, you can serve them in different ways such as:
- Garnish for a bloody mary
- An addition to salads once you chop the green beans
- If you like the idea of dill pickle dip, you can mix your green beans with cream cheese
- Alongside your pimento cheese dip, pickled green beans work great as a relish platter
- Tuck your green beans into the bun of your bratwurst or hotdog
Pickled green beans are great, and I’m very happy to have been able to share the recipe with you. Remember to experiment where possible, but don’t mess around with any of the other ingredients.
If you do, I can’t be held responsible for whatever it is you create!
Frequently Asked Questions
What if I Have No White Vinegar?
While I recommend white vinegar for the standard recipe, if you want to try apple cider vinegar, white wine vinegar, or rice vinegar, feel free! The flavor will be different but who knows? You’ll probably love it!
Do I Have to Use Trimmed Green Beans?
Yes. The recipe is meant to be done with trimmed green beans. Remember the stems are tough.
How Do I Treat the Brine if I Want to Double the Pickled Green Beans Recipe?
If you want to double the recipe, one of the most important things is to ensure that the brine remains at least 50%. Of course, you can increase that for a more tangy taste.
Can I Use this Recipe to Make Use of All the Canned Green Beans I Have Laying Around?
If you use canned green beans instead, you’re going to end up with mush, and nobody wants to eat that.
- 4 garlic cloves
- 3 c. water
- 1/2 oz. fresh dill
- 1 tbsp. kosher salt
- 1 lb. trimmed green beans
- 1/2 tsp. red pepper flakes
- 1 1/2 c. white vinegar
- 1 tbsp. pickling spices
- You'll want to divide the red pepper flakes, dill seed, and other spices into two even parts for your two jars.
- Get your trimmed green beans (you can trim them here if you haven't already done so) and pack them tightly into the jars. Note that depending on the jar size, it is possible you won't use all the green beans so don't be too shocked if that happens.
- Get a saucepan and put it over medium-high heat. In it, bring water, kosher salt, and vinegar to a boil. You'll want to stir the mixture as the intention is to dissolve the salt.
- Pour the brine carefully into the jars, ensuring that you leave about a quarter inch of space at the top. After doing this, you may notice that the green beans begin to float. If you have a dowel or chopstick on hand, you can use it to remove any air bubbles that may be present gently. Now you can put on the lids and screw on bands, ensuring that they are fingertip-tight.
- Place jars in fridge to rest and intensify flavor for at least 2 days.
Now technically, this recipe is meant for those who will not be canning their pickled green beans. However, if you wish to use a water bath canner, then you will only need to make one slight alteration here. Fill up the water bath canner with water, cover it, and set it to boil as you work on the rest of the green beans recipe.
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 478mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g