Preserve your fresh produce — make these yummy refrigerator dilly beans (and a dozen other kinds of pickles). This is our go-to recipe for preserving green beans.
I love pickles. But I have trouble growing cucumbers here. I’ve had moderate luck growing green beans, and I’m confident that my harvests will improve as my soil improves. So I’ve decided that these refrigerator dilly beans are going to be my new go-to for pickling.
You can use any variety of green bean for pickling. Whatever you’re growing for the dinner table will also work for making these refrigerator dilly beans. Just plant extra green beans!
Refrigerator dilly beans: Recipe for pickled goodness
This particular recipe makes a small batch of pickled green beans and doesn’t need to be processed. They’re refrigerator pickles. That means it’s an easy project for those of you who are new to the idea of preserving your garden harvest. These pickles will last for months in the fridge.
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And this is an easy pickle recipe. It took me about half an hour to put up these dilly green beans — faster, even, than a trip to the grocery store!
You can make this recipe with fresh or dried dill, whichever you have available.
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- Wash and trim the ends from beans. Cook the beans in boiling water for 8-10 minutes, until crisp but tender. Drain in a colander and rinse with cold water to halt the cooking process.
- Pack beans into glass jars, snug but not too snug (you'll fill 2-3 pint jars, depending on how tightly you pack the beans).
- Divide the dill and garlic between the jars. Bring the remaining ingredients to a boil. Pour liquid over the beans, using a butter knife to release any air bubbles. Make sure beans are completely submerged.
- Secure the lid; refrigerate for at least a week before serving.
My recipe is adapted from one found in this book.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 104Unsaturated Fat: 0gSodium: 167mgCarbohydrates: 20gFiber: 6gSugar: 10gProtein: 4g
Need another Pickle Recipe?
Pickling is one of the easiest ways to preserve some of your garden bounty, whether you’re processing your pickles to be shelf stable or just whipping up a batch of refrigerator pickles. And we’re not talking just cucumbers, here. If you’ve tried these dilly green beans and are ready to tackle a different kind of pickle, check out some of these recipes!
- Cucumber-Squash Dill Fermented Pickles from Attainable Sustainable
- Pickled Nasturtium Seeds aka Poor Man’s Capers from Attainable Sustainable
- Pickled Purslane from Homespun Seasonal Living
- Easy Refrigerator Pickled Beets from Health Starts in the Kitchen
- Kosher Dills from Joybilee Farm
- Zesty Bread & Butter Pickles from Homemade Seasonal Living
- Watermelon Rind Pickles from Small Footprint Family
- Pickled Roasted Red Peppers from Health Starts in the Kitchen
- Green Tomato Pickles from Common Sense Home
- Pickled Red Onions from Health Starts in the Kitchen
- Tips for Crisp Pickles from A Farm Girl in the Making