Brined in vinegar, garlic, pickling spices, and sprigs of dill, green beans are light and refreshing snacks that are delicious on their own or they can be added to all kinds of drinks, appetizers, and platters! Best served cold and crunchy!
Perfectly Pickled Green Beans
AKA ‘Dilly Beans’, this pickled green beans recipe is a quick and easy version that doesn’t use a pressure canning process.These beans have a tangy zesty and fresh flavor.Simply make them and store them in the refrigerator until they’re ready to enjoy!Short on time? No problem! Frozen green beans don’t need to be thawed.Cook batches of pickled green beans and share as colorfully impressive hostess gifts!
Ingredients and Variations
Every jar of pickled green beans can be a colorful assortment of herbs, spices, and small, flavorful ornamentals like peppers. GREEN BEANS: Fresh or frozen green beans should be of equal length and width. Garlic cloves should be whole and peeled, we prefer small cloves. Fresh dill is optional but recommended, choose fresh sprigs with thick, lacy fronds. PICKLING SPICES: Premade pickling spices add great flavor. These blends are made with bay leaves, allspice berries, cardamom, cinnamon, dill seed, cloves, and mustard seeds. VINEGAR: We use white vinegar but swap it out to change up the flavor. Try apple cider vinegar, rice vinegar or even white wine vinegar.
Variations
SPICY: Add whole red Thai chili peppers, sliced habanero peppers, or jalapenos to the jar before pouring in the brine. Add dried red pepper flakes and white or black peppercorns to the jar before pouring in the brine. SWEET: Dissolve extra sugar into the brine during Step 2 to make these beans a little sweeter! VEGETABLES: Add other veggies like carrot sticks or cucumber spears to have a mixture in flavor and textures.
How to Make Pickled Green Beans
Everyone loves refrigerator pickles, they are so easy to make:
How to Use Pickled Beans
These multi-purpose green beans have so many uses, you’ll want to double up on the recipe!
Use them to garnish your favorite cocktails like this bloody Mary, or this classic martini recipe, and they taste great in a classic Caesar drink in place of celery. Add them to a charcuterie board, salads or to create an impressive antipasto platter.Use them on a sandwich in place of pickles.
Perfectly Pickled!
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