The tangy and crunchy long-storage snack that keeps on giving.
When I was a kid, my best friend’s family dedicated summertime to growing and pickling vegetables to store up for the winter. Although they weren’t farmers, they did have a magnificent garden, and often we got to play in it and help them harvest. Pickled green beans—or as they called them, “dilly beans”—were one of my favorite jarred snacks that they made. Even after we graduated college, my friend’s mom continued to send me home with some.
Pickled green beans are brimming with briny garlic, fresh dill, and tangy vinegar. If you choose, you can also include a hint of spice by adding some red pepper flakes. But that’s the beauty of dillies—after a few times of pickling, you can play with the flavors ’til you find the right blend for you. Although they take a few days to fully pickle, the wait is worth it. At the end of the week, you get thoroughly soaked yet crispy green beans that are as fun to munch on as they are to make.
Are Pickled Green Beans Healthy?
As far as snacks go, pickled green beans are one of the healthiest you could make. They’re full of fiber, a hint of plant protein, and some vitamins and minerals. Plus, you can make them with or without sugar, keeping a sugar-free option handy if needed. Overall, pickled green beans are also gluten-free and vegan.
Best Pickling Practices
It’s amazing to consider that pickling food has been around for thousands of years—and within that great span of time, we’ve discovered some handy tricks for making the process as smooth as possible. First, I recommend turning the jars on their side when adding the green beans, for ease of filling. Secondly, once the boiled brine has been poured in, the lids have been added and the jars have been boiled, make sure to listen for a “pop” when the jar lids have properly sealed. This final step is a signature for pickling, as it assures you that the beans will last longer because they’re properly stored.
FAQs & Tips
Pickled green beans can be stored in jars and refrigerated for 4 to 6 weeks. This is one of the greatest things about this snack; it’s easy to make quickly, but it lasts for a long time. Do not freeze them, for it’s not only unnecessary, but it could also ruin their texture to thaw them.
The easiest way to prep pickled green beans ahead of time is to wash them and cut the ends, then store covered in the fridge for 1-2 days before pickling. You can also prepare the jars by filling them with seasonings and covering for the same amount of time. The sooner you bring it all together, the better, because then you’ll be waiting a few days for all the ingredients to mingle.
As someone who grew up around gardeners and seed-sellers, I know better than most that there are many varieties of green beans. If you want a crispier bean, I recommend using freshly grown string beans. But if you’re okay with some softer bites, try snap beans or wax beans.
Technically, green beans are blanched when the boiled brine is poured over them in the jars. So there’s no need to blanch them separately beforehand. Let the brine work its magic and remember to follow the instructions carefully.
Serving Suggestions
Plain pickled green beans are an uplifting afternoon snack, but you could also use them to top Chopped Salad, Baked Hamburgers, Black Bean Burgers, Chicken Gyro, or a Salami Sandwich. With such an easy-going taste and texture, dilly beans can be a topping or side for nearly any dish, especially if you want to brighten your meal.
Prep: 15 minutes
Cook: 10 minutes
Total: 7 days 25 minutes
Ingredients
- 2 1/3 cups water
- 2 1/3 cups distilled white vinegar
- 3 1/2 tablespoons fine sea salt
- 1 tablespoon granulated sugar optional
- 4 cloves garlic peeled
- 4 sprigs fresh dill
- 1/2 teaspoon red pepper flakes optional
- 2 pounds fresh green beans rinsed and ends trimmed
Instructions
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Clean 4 pint jars and lids using hot, soapy water, then rinse thoroughly. Boil the jars and lids in a large pot of water for 10 minutes to sterilize. Carefully take them out and allow them to dry.
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In a big pot, mix water, vinegar, and salt. Add sugar if using. Heat until boiling, stirring until the salt is dissolved. Take off the heat.
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Place 1 garlic clove and 1 sprig of fresh dill into each jar. Add a pinch of red pepper flakes if desired.
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Pack the green beans upright into the jars.
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Pour the hot brine over the beans, leaving 1/2 inch of headspace at the top.
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Clean the rims thoroughly. Attach the lids and screw bands to the jars.
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Place jars in a boiling water bath, ensuring they are fully submerged. Boil for 10 minutes.
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Gently take out the jars and allow them to cool to room temperature. Pay attention for the lids to pop, which signals a proper seal.
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After 12 hours, check seals. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars.
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Allow beans to pickle for at least one week before eating.
Nutrition Info:
Calories: 113kcal (6%) Carbohydrates: 20g (7%) Protein: 4g (8%) Fat: 1g (2%) Saturated Fat: 0.1g (1%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.04g Sodium: 6133mg (267%) Potassium: 504mg (14%) Fiber: 6g (25%) Sugar: 10g (11%) Vitamin A: 1716IU (34%) Vitamin C: 29mg (35%) Calcium: 108mg (11%) Iron: 3mg (17%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
