Do you ever get home after a long day and think, “Ugh, cooking an elaborate dinner? No thanks!”? Me too! Some days, I just want to munch on whatever I can find in the fridge. Cue snack dinners—my favorite kind of meal!
If you’re a fan of pickles, you’re going to love old-fashioned dilly beans! Crunchy snap beans, pickled to perfection in a sweet and salty vinegar brine, with a kick from black peppercorns and the aromatic charm of fresh dill. They’re like the cooler cousin of pickles and perfect for those days when you just want to grab something quick and delicious.
How about grabbing a jar of these dilly beans, some salami, crackers, smoked salmon, and cheese for a casual dinner? Maybe even a Bloody Mary with an over-the-top garnish of dilly beans. Sounds like the perfect meal, right? Bonus points for a bowl of potato chips on the side!
And guess what? They’re super easy to make! No canning required—just pop them in the fridge and let the magic happen. In just 1 to 2 weeks, you’ll have a jar of tangy, crispy dilly beans ready to jazz up your snack game.
Plus, if your garden is overflowing with green beans, this is the perfect way to preserve them. Whether you’re making a big batch or just a single jar, it’s a tasty way to enjoy your harvest all year round.
What are Dilly Beans?
Dilly beans are a tasty twist on pickled green beans, packed with fresh dill, garlic, and spices. They bring a vibrant, summer-like burst of flavor straight from the jar.
If you’re thinking about pickling green beans, you should definitely give this dilly beans recipe a shot. It’s a step up from the usual pickled beans, offering even more flavor.
This recipe is great for canning, so you can enjoy these delicious beans throughout the year. You can also make fermented dilly beans, which have a wonderfully fresh and tangy taste.
The history of dilly beans in the United States dates back several decades, but they really gained popularity in the late 1950s when they became available as a commercial product in grocery stores. Nowadays, Vermont is particularly known for its dilly beans, largely due to the state’s significant green bean production.
Ingredients for Homemade Dilly Beans
To make your own homemade dilly beans, you’ll need a few key ingredients. You can tweak the recipe to your liking since it will be refrigerated rather than canned in a hot water bath.
- Green Beans: Any variety will do—green, yellow, or even purple beans. Just a heads-up, though, purple beans lose their color and turn green when pickled.
- Vinegar: The type of vinegar you choose will affect the taste and color of your pickles. Distilled white vinegar is a standard choice, but apple cider vinegar works well, too.
- Pickling Salt: Pickling or canning salt is essential because it’s pure sodium chloride without additives. Avoid table salt, as it contains iodine and anti-caking agents that can make the brine cloudy.
- Sugar: Use granulated sugar to avoid discoloration in your brine.
- Garlic: Whole, peeled garlic cloves are what you need here.
- Dill Flower Heads: Fresh dill flower heads are ideal, but if you can’t find them, dill seeds are a good substitute. Use 2 teaspoons of dill seed per flower head.
- Peppercorns: Stick to whole peppercorns, as ground pepper isn’t suitable for this recipe.
- Red Pepper Flakes: Dried pepper flakes add a nice bit of heat.
- Mustard Seed: Go for mustard seeds, not ground mustard, for the best texture and flavor.
- Bay Leaves: Both fresh and dried bay leaves work fine.
- Pickle Crisp (optional): This is pure calcium chloride and helps make the pickles extra crunchy. It’s not necessary, but it’s a good option if you want extra crispiness. Other brands work just as well.
Supplies You Will Need
To make old-fashioned pickled beans, you’ll need a few supplies. While you can make do without some of these tools, they really help streamline the process, especially if you’re getting into canning or food preservation.
- Canning Jars, Lids, and Bands: I like to use Ball® jars, lids, and bands for their reliability. Make sure to use new canning lids for a proper seal. Avoid reusing old lids, as the seals can be damaged and might not work properly.
- Canning Funnel: A funnel is handy for avoiding spills when you’re filling the jars. It’s best to use a nonmetallic funnel to prevent any breakage.
- Nonmetallic Spatula: This tool is great for getting rid of air bubbles inside the jars and helps avoid breaking them during the process.
- Headspace Measurer: A headspace measurer is essential for making sure you leave the right amount of space at the top of your jars, which is crucial for safe canning. It can also help pop any remaining air bubbles.
how to make dilly beans:
Harvest Your Beans
Before you start the pickling process, it’s important to pick and prepare your green beans correctly. This pickling method works wonderfully with snap beans, like green beans and wax beans.
If you grow your own green beans, you’ll notice how productive they can be! During their peak season, usually from May through October, you can find yourself harvesting beans almost daily. It’s a great way to ensure you have plenty to preserve for the colder months.
When harvesting, look for beans that are plump yet still tender and crisp. Avoid any that show signs of damage, disease, or rust spots, as these can negatively impact the taste and texture of your pickled beans. Aim to pick beans in the morning when they are fresh and full of moisture.
Sanitize Your Jars
Begin by cleaning and sanitizing your canning jars, lids, and bands. Boil them in water with a splash of vinegar to ensure they’re thoroughly sanitized. You don’t need to keep the jars hot for this recipe.
Prepare the Beans
Give your beans a good wash and trim off the ends. While straight beans are easier to work with, any shape will do. If needed, cut the beans into smaller lengths to fit them neatly into your jars. Set the beans aside once they’re ready.
Make the Brine
In a large saucepan, mix together water, vinegar, pickling salt, and sugar. Stir until the salt and sugar are fully dissolved. Bring the mixture to a boil, then remove it from the heat.
Add Spices to Jars
Place 2 garlic cloves, 1/2 teaspoon of mustard seed, 1 bay leaf, 2 dill flower heads, a whole nutmeg, 1/4 teaspoon of peppercorns, a pinch of red pepper flakes, and 1/8 teaspoon of Pickle Crisp into each jar. If you’re using quart jars, double these amounts.
Pack the Beans
Pack the jars with your prepared beans, leaving a 1/2-inch headspace.
Pour the brine over the beans, making sure to maintain that 1/2-inch headspace. Remove any air bubbles and adjust the headspace as needed.
Seal the jars with the lids and bands. Allow the brine to cool to room temperature before storing the jars.
how long does it take to pickle dilly beans?
Once your jars of dilly beans have cooled down, you can store them in the refrigerator. Refrigerator pickling is a simple process that requires minimal effort. You can taste your pickles daily to see how their flavor and crunchiness develop, and enjoy them whenever they reach your preferred taste.
Typically, your pickled green beans will be at their best flavor after about 1 to 2 weeks, though the time can vary. Over time, they might lose some of their crunch and become softer.
Refrigerator dilly beans generally last around 3 months, but they can sometimes stay good for longer. Just keep an eye on them and enjoy them while they last!
Old-Fashioned Spicy Pickled Dilly Green Beans
Ingredients
- vinegar (white, apple cider, or white wine vinegar) 2 cups
- water 2 cups
- 22 grams coarse sea salt 3 tsp
- yellow mustard seeds 1 tsp
- whole black peppercorns 1 tsp
- red pepper flakes (to taste) 1/2 to 2 tsp
- honey or sugar 2 tbsp
- garlic (minced) 3-4 cloves
- sprigs fresh dill and dill flower seed heads 4-6
- green beans (rinsed and trimmed) 2 pounds
Instructions
- Start by cleaning and sanitizing your canning jars, lids, and bands. Boil them in water with a splash of vinegar to sterilize. You do not need to keep the jars hot for this recipe.
- Wash your green beans and trim the ends. It’s easier to work with beans that are straight, but any beans will do. If necessary, trim them to fit the height of the jars. Set the beans aside.
- In a large saucepan, combine 2 cups of water, 2 cups of vinegar, 3 teaspoons of pickling salt, and 2 tablespoons of sugar. Whisk until the salt and sugar are fully dissolved. Bring the mixture to a boil, then turn off the heat.
- Place 2 garlic cloves, 1/2 teaspoon of mustard seeds, 1 bay leaf, 2 dill flower heads, 1/4 teaspoon of peppercorns, a pinch of red pepper flakes, and 1/8 teaspoon of Ball® Pickle Crisp (if using) in each jar.
- Pack the jars tightly with the green beans, leaving 1/2-inch headspace. Pour the hot brine over the beans, ensuring they are fully submerged, and maintain the 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and adjust the headspace if needed. Seal the jars with lids and bands.
- Allow the jars to cool to room temperature before placing them in the refrigerator. The dilly beans will be ready to enjoy in 1 to 2 weeks, but they taste even better after a bit more time.
