Description
A tangy and crunchy pickled green bean recipe that’s perfect for preserving and snacking.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3 cloves garlic, peeled and smashed
- 1 tablespoon dill seeds or 2–3 fresh dill sprigs
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the green beans by trimming the ends. Pack them tightly into sterilized jars.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Add garlic, dill seeds, and red pepper flakes to the jars with green beans.
- Pour the hot brine over the beans, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jars.
- Seal the jars with lids and allow them to cool to room temperature.
- Refrigerate the jars for at least 24 hours before consuming. For best flavor, let them sit for a week.
Notes
- For long-term storage, consider processing the jars in a water bath canner.
- These dilly beans can be enjoyed as a snack, in salads, or as a garnish.
- Prep Time: 15
- Cook Time: 10
- Category: Preserving
- Method: Canning
- Cuisine: American
Keywords: dilly beans recipe, pickled green beans, canning recipe, preserving vegetables, easy dilly beans