Dilly beans: Quick pickled green beans

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Dilly beans: Quick pickled green beans

This quick-pickled green bean recipe uses garlic, dill, and vinegar for crunchy, savory beans that are great for snacks, adding to vegan charcuterie boards, or serving with a sandwich.

Prep Time10

Cook Time5

Pickling time1

Total Time1 15

Course: Condiment

Cuisine: American

Keyword: dill pickles, quick pickles, refrigerator pickles

Servings: people

Calories: 25kcal

Author: Cadry Nelson

Ingredients

1 ¼ cups water
1 ½ Tablespoons kosher salt or sea salt (not iodized)
1 cup white vinegar
8 ounces green beans stems snapped off
4 garlic cloves peeled & sliced thin
1 teaspoon mustard seeds
3 sprigs dill fresh

Instructions

In a small pot, combine the water and salt. Warm over medium heat, stirring until the salt dissolves (about 2 to 3 minutes).
Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
Grab the green beans in one large bunch in your hands (like a bouquet). Then stick them into a clean jar. Add the sliced garlic, mustard seeds, and fresh dill.
Carefully pour the brine into the jar. If the green beans aren't totally submerged, gently press them down with a fork or simply wait a day or so. They will soften slightly and settle into the liquid as they pickle.* Cover the jar with a lid.
Let the jar cool to room temperature, then transfer to the refrigerator.
The pickled green beans will taste best after at least 24 hours. Store in the refrigerator, and enjoy within a few weeks.

Notes

For this recipe I use a 32-ounce mason jar.

*If the green beans are poking out of the brine after a day or so, cover them with an equal amount of vinegar and water.

Note about sodium

The sodium in this recipe appears unusually high because the calculation includes all of the brine. Since most of the brine isn’t consumed, the actual amount of sodium per serving is lower.

Storage instructions

Store quick pickled green beans in the fridge, fully submerged in the brine. Always use a clean utensil when removing them from the jar. Enjoy within a few weeks.

Nutrition