Preserve your fresh produce — make these yummy dilly beans and a dozen other pickles. With fresh garden produce – from beets to watermelon rinds — you can make vinegar pickles or use a fermentation process to create a tangy, crispy snack. These dilly beans are our go-to recipe for preserving green beans.
I love pickles. But I have trouble growing cucumbers here.
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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!
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Dilly beans — 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.
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!
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Dilly Pickled Green Beans
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.
- 3 pounds green beans
- 2 T. dried dill weed (or 1 cup chopped fresh dill if you have it)
- 4 cloves garlic, sliced
- 2 cups water
- 2 cups white wine vinegar
- 4 tsp. sugar
- 2 T. salt
- 1 tsp. 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
- Refrigerator Pickles from Five Little Homesteaders
- 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
- Green Tomato Pickles from Common Sense Home