These Pickled Green Beans, also known as Dilly Beans, are crisp, tangy, and spiced just right with garlic, dill, and a touch of red pepper. Whether you're new to canning or have been preserving summer vegetables for years, this easy, hot-pack recipe is one you'll want to make every season.
My love for dilly beans started with the big green bean harvests from our family garden. Inspired by recipes like my Garlic Dill Pickles, this version adds a little sweet heat and makes a perfect addition to a relish tray or sandwich plate.
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Why You'll Love Pickled Green Beans
Shelf-stable and gift worthy: These beans can be water-bath processed for pantry storage or gifted during the holidays.
No pressure canner required: The hot pack method makes this recipe approachable for home cooks.
Flavorful and crunchy: Balanced with vinegar, spices, and a slight kick, these dilly beans stay crisp and bold.
Key Ingredients
Fresh Green Beans: Choose the freshest, firmest beans for the best texture after pickling.
Fresh Dill or Dill Seed: Gives the beans tehir signature dilly flavor.
Garlic Cloves: Adds that punchy bite every good pickle should have.
Red Pepper Flakes: Optional, but adds subtle heat.
Cider Vinegar: For that classic tang and helps with preservation.
Pickling Salt: Ensures clarity in your brine without additives.
Sugar: Adds a gentle sweetness that balances the vinegar and spice.
Mustard Seed: For extra depth and a hint of warmth.
Ingredient Substitutions
- Use white vinegar instead of cider vinegar for a more neutral flavor.
- Replace red pepper flakes with a small slice of jalapeno for fresh heat.
- Swap fresh dill with dill seed if that's what you have on hand.
Recipe Variations
- Add a few peppercorns and a strip of lemon zest to the jar for a citrusy zing.
- Try making wax bean dilly beans for a color variation.
- For a no-sugar version, simply omit the sugar from the brine.
Top Tips for Success
- Always trim your beans to fit the jar for a neat, professional look.
- Keep your jars hot before filling to avoid cracking.
- Pour brine immediately after boiling and pack while everything is hot for the best seal.
How to Store
- If water bath processed, store in a cool dark pantry for up to 1 year.
- If not processed, store in the fridge and use within 1 month.
- Always let dilly beans sit at least 1 week for flavor to develop.
Serve With...
Serve alongside sandwiches like this Avocado Sprouts Sandwich or Chickpea Salad Sandwich. Add to a Charcuterie Board for a savory, crunchy element, or add finely chopped dilly beans into homemade tartar sauce or this dill pickle pasta salad.
More Canning Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Pickled Green Beans aka Dilly Beans
Equipment
- Pint size canning jars
- Jar lifter and funnel
- Lid sterilizer , or small saucepan for lids
- Clean towel , for wiping jar rims
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Ingredients
For the pickling solution (brine)
- 2½ cup water
- 2½ cup cider vinegar
- 3 tablespoons pickling salt
- 3 tablespoons granulated sugar
Per Jar add:
- 2 cloves fresh garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon mustard seed
- 1 bunch fresh dill head , or 2 teaspoon whole dill seed
Beans (enough for 5 pints)
- 10-12 cups fresh green beans , cleaned and trimmed
Instructions
- Fill a large roasting pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
- Pour water, cider vinegar, salt, and sugar in a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer.
- Remove hot jar from pan with tongs and place on towel lined counter top.
- Place ½ teaspoon mustard seed, ½ teaspoon red pepper flakes, 2 cloves garlic, and 1 dill head in jar and pack with green beans until full.
- Pour boiling vinegar solution over cucumbers, place lid on jar and seal with screw cap.
- Cover pickled green beans with towels to prevent drafts until completely cool. Be sure all lids have sealed. Any that did not seal will need to be refrigerated
- 2 cups of beans should make 1 pint of dilly beans. Increase the measurements of the brine if making more than one pint of beans.
Carol says
Am I the only one confused? Is it two and one half cups water and vinegar? Made them today and can’t wait to try them.
Shelby Law Ruttan says
You are correct, you use 2-1/2 cups water and 2-1/2 cups vinegar for the solution. I hope you love the recipe! Shelby
Clay says
To keep the nice green color, would it help to blanch them for a few minutes?
Shelby Law Ruttan says
Hi Clay, I don't think it would hurt. If it worked out for you, let me know!
Donna Noyes says
How fo you get the nice green colot?
Shelby Law Ruttan says
Hi Donna, the photo was taken right after the hot liquid was poured over the beans and they were still bright green. After they sat a while, the green dulled some. 🙂
Mary Tognazzini says
I BLANCH THE BECH FOR A MINUTE TO ADD THE NICE COLOR. I THINK THE AMOUNT OF BRINE WILL MAKE MORE THEN ONE PINT?
Shelby Law Ruttan says
Yes, It will make 4-6 pints depending on how full you pack the jar. The brine can be stored in the fridge for another use if you plan to make more than one batch. That is how I would handle the leftover brine I had as I canned beans as I picked them.
Judy says
If you don’t process how long will dilly beans last? My grandmother never processed and they lasted months.
Shelby Law Ruttan says
Hi Judy, your canned dilly beans should be ok as long as the seal remains sealed. If the seal breaks, they should be stored in the fridge.
Belinda Melson says
Hi! My question is : When is the optimal time to open a jar and eat them?
Shelby Law Ruttan says
Hi Belinda, I would wait at least 3 weeks before opening a jar.