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.
I love my Aunt Bonnie's Garlic Dill Pickles, and one summer I had more green beans coming out of the garden than I knew what to do with. So I decided to try pickling them the same way - garlic, dill, and I added a little bit of heat. They turned into one of my favorite things to put up every summer.
Quick Overview:
- About 50 minutes of active time for pantry-ready jars (or skip the water bath for a faster refrigerator version).
- No pressure canner needed - just a simple boiling water bath.
- Makes about 5 pint jars, 8 servings per jar at just 16 calories each.
- Keeps up to 1 year in the pantry unopened (see Storage below for fridge and after-opening times)
Jump to:
Why You'll Love Pickled Green Beans
Shelf-stable and gift worthy: pantry-ready jars you can share or gift, the same way I do with Aunt Bonnie's Garlic Dill Pickles
Flavorful and crunchy, with balanced vinegar and spice.
Key Ingredients
- Fresh Green Beans: pick ones sized to fit your jars (see the FAQ below for exact sizing).
- Fresh Dill or Dill Seed: provides the signature dilly flavor.
- Garlic Cloves: adds a sharp bite characteristic of quality pickles.
- Red Pepper Flakes: optional, for subtle heat.
- Cider Vinegar: classic tanginess and helps preserve.
- Pickling Salt: ensures brine clarity without additives.
- Sugar: balances the vinegar and spice with gentle sweetness.
- Mustard Seed: adds depth and subtle warmth.
Ingredient Substitutions
- White vinegar can replace cider vinegar for a neutral flavor.
- Jalapeño slices substitute for red pepper flakes for fresh heat.
- Dill seed works if fresh dill isn't available.
Recipe Variations
- Add peppercorns and lemon zest for a citrusy zing.
- Try wax beans for color variation.
- Omit the sugar for a no-sugar version.
Top Tips for Success
- Trim beans to fit jars neatly.
- Keep jars hot before filling to prevent cracking.
- Pour boiling brine immediately while everything is hot.
- For beans that hold onto more of their bright green color, blanch them briefly before packing the jars - the color will still mellow a little over time, but blanching helps.
How to Check Your Seal
Once the 12 to 24 hour cooling period is up, check each jar:
- Press the center of the lid. Sucked down and doesn't move? Sealed. Clicks or pops back up? It didn't seal.
- Tap the lid with the back of a spoon. A clear, high-pitched ring means it's sealed. A dull thud means it's not (or food's touching the lid).
- Look at the lid at eye level. It should curve slightly inward. Flat or bulging means no seal.
Any jar that didn't seal goes straight into the fridge - use within a few days.
Dilly Beans Storage
- Water-bath processed and sealed: store in the pantry, unopened, for up to 1 year. Once opened, refrigerate - they'll stay safe to eat for up to a year though the crunch and flavor fade the longer they sit, so they're best within the first few months.
- Jar didn't seal within 24 hours of processing: refrigerate right away and use within a few days.
- Skipped the water bath (quick refrigerator version): keep it refrigerated from the start and use within about a month for the best crunch.
Serve With...
Pair alongside sandwiches (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 dill pickle pasta salad.
You Might Be Wondering
This is completely normal - they're brightest right after the hot brine goes in, and the color mellows a bit as they sit naturally. Want to slow that down? See the blanching tip in Top Tips.
Garden-fresh beans or ones from the farmer's market give you the best crunch. Green or yellow both work - just make sure they're no more than 4 to 6 inches long so they fit your jars, and no thicker than a pencil.
For pantry storage, yes - 10 minutes in a boiling water bath makes them shelf-stable. If you'd rather skip that step, keep the jar refrigerated from the start and use within about a month. And if a processed jar doesn't seal within 24 hours, refrigerate it right away and use within a few days.
At least 3 weeks, so the garlic, dill, and pepper flakes have time to really work into the beans.
More Canning Recipes
When you make dilly beans recipe, please comment below and leave a star rating to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 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
- Boil water in a large roasting pan; add canning jars and lids to sterilize.
- Combine water, cider vinegar, salt, and sugar in a stock pot; bring to a boil, then reduce heat to a simmer.
- Remove a hot jar with tongs; place on a towel-lined counter
- Add mustard seed, red-pepper flakes, garlic, and dill to the jar; pack with green beans until full.
- Pour the boiling vinegar solution over the beans, leaving proper headspace; wipe rims and seal with lids and screw bands.
- For pantry storage, process jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed on a towel-lined counter.For a quicker refrigerator version: skip the water bath - let jars. cool, then refrigerate right away.
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.