These refrigerator pickled green beans are an easy way to preserve some of your garden fresh beans. These delicious dilly beans are a great alternative to pickled cukes!
Be sure to try making these fermented cauliflower pickles for something a little bit different.
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.
These refrigerator pickled green beans are my new go-to for pickling. They’re easy to make in small batches as beans from the garden ripen.
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!
If you’re growing several different kinds of green beans, don’t hesitate to combine them here.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
Making refrigerator pickled green beans
This particular recipe makes a small batch of pickled green beans and doesn’t need to be processed in a water bath canner. 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 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.
Prepping the green beans
Choose fresh green beans that are unblemished. Wash and trim the ends. If you’re using a quart-size jar, you shouldn’t need to cut the beans any shorter. Long beans may need to be trimmed to fit into a pint-size jar.
Filling the jars
If you’re new to pickling and filling jars, worry not. It’s easy. Just tilt the jar as you fill it, to keep the beans pointing in mostly the same direction. This allows you to get more in the jar than just putting them in all catty-wampus.
You can use upcycled glass jars for this recipe, since you won’t be processing the jars full of beans.
Here’s how to make shelf stable pickled green beans, if you’d like to save space in the fridge!
★ Did you make these dilly green beans? Don’t forget to give them a star rating below! ★
- Fill a large stock pot with about a gallon of water and bring to a boil.
- Meanwhile, wash and trim the ends from beans.
- When the water comes to a boil, drop the beans into the pot and cook 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. Using a canning funnel, pour liquid over the beans. Use 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.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 104Unsaturated Fat: 0gSodium: 167mgCarbohydrates: 20gFiber: 6gSugar: 10gProtein: 4g