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 pickled green 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 pickled green beans. Just plant extra!
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.
And this is an easy pickle recipe. It took me about half an hour to put these up – faster, even, than a trip to the grocery store!
Dilly Pickled Green Beans
Make 2-3 pints
- 3 pounds of green beans
- 2 tablespoons dried dill weed (or 1 cup chopped fresh dill if you have it)
- 4 cloves garlic, sliced
- 2 cups water
- 2 cups white vinegar
- 4 teaspoons sugar
- 2 tablespoons salt
- 1 teaspoon red pepper flakes
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.
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…
- Cucumber-Squash Dill Fermented Pickles from Attainable Sustainable
- Pickled Beets from Homegrown and Healthy
- Pickled Red Onions from Health Starts in the Kitchen
- Old fashioned Bread and Butter Pickles from Daily Pea
- Refrigerator Pickles from Five Little Homesteaders
- Zucchini Butter Pickles from Little Mountain Haven
- Pickled Purslane from Homespun Seasonal Living
- Easy Refrigerator Pickled Beets from Health Starts in the Kitchen
- Kosher Dills from Joybilee Farm
- Sweet Pickled Cucumber Slices from Reformation Acres
- 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
- Fermented Cauliflower Pickle Recipe from Attainable Sustainable
Great pix. These sound really good. Alas, our beans are just now coming up. We won’t have any produce for quite some time.
Roxanne, you know where to find the recipe when your beans are ready!
These sound so good. I’ve never been a big fan of canning green beans and usually just blanch and freeze them, but this is going to get tested out in my kitchen this year.
Mike, I don’t can green beans, either, because of the low-acid factor. I really like this way of preserving them and have had better luck with these than regular pickles.
Oh those look gorgeous. And with the garlic and dill – yummy. I love green beans.
I’ve never had these – they sound really good. When we get an excess here in late summer I’ll try it.
I am making these now. I was wondering if you know how long they keep in the refrigerator? We are down to a household of 3 and I know I’ll love them, just not sure about the other 2.
Because of the vinegar content, they’ll keep pretty indefinitely. Kind of like dill pickles. (Let us know how they turn out!)
I’ve done this using Sandor Katz’s recipe, which looks the same. they’re very good. got here from simple lives thursday.
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What a nice recipe! How long will these stay good to eat?
Because of the vinegar content, they’ll keep pretty indefinitely. Kind of like dill pickles. (Let us know how they turn out!)
I am on the autoimmune protocol, specifically to try to re-set my insulin resistance problem. With that protocol, no sugar! Have any advice about using this recipe with an alternate sweetener, like stevia? Would that work?
If it were me, I’d try it without the sugar at all.
Can I raw pack the beans (without blanching) and pour the boiling brine over my beans in their jars? I have a batch made and all the tops sealed…I wanted them crunchier:)
I’ve tried this, but they ended up really tough.