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.

DifficultyEasy

Prep20 min

Cook10 min

Total30 min

Servings2

Ingredients

1.5 lbs fresh green beans (haricot verts work great; thicker beans are fine too)
2.5 cups distilled white vinegar (5%)
2.5 cups water
2.5 tbsp pickling salt
1 tsp granulated sugar
6 garlic cloves, peeled
1 bunch fresh dill
1 tsp red pepper flakes (optional but recommended)
1 tsp black peppercorns (optional)
2 clean quart-sized canning jars with new lids

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.