Dill pickled green beans are a versatile snack or side dish that adds tangy flavor and crunchy texture to main dishes like sandwiches, meats, and seafood. These spicy dilly beans are salty-sour-spicy with a good bite from the fresh dill and hot peppers.
For a tasty snack or side dish, make your own spicy dilly beans by pickling green beans this weekend. Brined with a spicy array of garlic, dill, mustard seed, black pepper, and red pepper flakes, they are bursting with flavors that last for more than a month.
But first, what are dilly beans? Simply put, they are green beans, canned and preserved in a pickling solution, usually flavored with dill. They are popular as the perfect addition to picnics and usually made during summer when the harvest of beans is bountiful. This recipe for spicy pickled green beans uses an easy canning method that gives you extra vegetables to munch on later.
INGREDIENT NOTES AND SUBSTITUTIONS
- Fresh Green Beans – Wash the green beans and trim or snap off the ends before using them for this recipe.
- Garlic Cloves – Slightly crushed to infuse a subtle garlic flavor.
- Distilled White Vinegar – You can also use malt vinegar, wine vinegar, or cider vinegar. Be sure to check the acidity first as properly preserved pickles require at least 5% acidity.
- Water – The main component for brine and for the canning process of jars! Just ensure that you have clean water suitable for cooking.
- Mustard Seeds – These seeds provide texture, crunch, spice, and sweetness to pickles. For substitutes, caraway seeds can help achieve a similar flavor.
- Coriander Seeds – Aside from adding an earthy and floral touch to the flavor, coriander prevents food poisoning. Alternatives can be fennel, cumin, and caraway.
- Whole Black Pepper – You can also use freshly ground black pepper to add depth and spice.
- Fresh Dill – Spicy dilly beans need dill, of course! To get the same citrusy-grassy flavor with a hint of sweetness, tarragon is a good option.
- Kosher Salt – You can use coarse sea salt or Himalayan pink salt instead.
- Red Pepper Flakes – To spice up your pickled green beans, you can also use whole red jalapeño peppers.
HOW TO MAKE DILL PICKLED GREEN BEANS
1. Prepare the Canner and Jars. In a large canner or pot, bring enough water to cover the jars by an inch to a boil. Wash and sterilize the jars; keep hot until ready to use, following the manufacturer’s instructions.
2. Fill the Jars. Divide each of the seasonings between the jars. Then, fill them with raw green beans, leaving 1/2″ of air space at the top.
3. Add the Brine. Boil the vinegar and water. Pour the hot brine into each jar and lightly run a spatula around the inside to release any air bubbles.
4. Seal. Wipe the top of each jar with a clean cloth and tighten the lid. Ensure that the jars are properly sealed.
5. Process the Jars. Use the jar tongs to lower them into the boiling water. Make sure the jars are covered with at least 1 inch of water at all times and keep the water boiling for 20 minutes.
6. Cool and Refrigerate. Bring the jars back to room temperature, then store in a cool, dark place or refrigerator for at least 2-3 days. Spicy pickled green beans are best eaten cold and crisp. Once opened, keep refrigerated and use within one month.
What kind of beans should I use for spicy dilly beans?
Use beans that are about the same size for the best results. You can use any color of bean — green, purple, or white wax beans. Beans that are pencil-sized may yield the most delicious pickles. Because their interiors are not yet fully developed, this results in an extra-crunchy bite.
How long are pickled beans good for in the fridge?
Dill pickled green beans will keep for at least two weeks and up to a month. If the brine has turned cloudy, the beans have probably spoiled. Discard them immediately. One tip is labeling the jar to help you remember when you prepared them.
Why are my dilly beans wrinkled?
The reasons why beans wrinkle after processing may vary. It is possible you left them in the canner too long, failed to achieve the correct salt and vinegar ratios, or used a type of bean that is simply prone to shriveling.
This recipe post, originally published on Kevin Is Cooking February 2014, has been updated with new content, photos and/or video in May, 2022.
Pickled Green Beans
- 2 lbs fresh green beans trimmed and washed
- 4 garlic cloves slightly crushed
- 6 cups distilled white vinegar
- 2 cups water
- 4 tbsp mustard seeds
- 4 tbsp coriander seeds
- 2 tbsp black pepper whole
- 1 bunch of fresh dill
- 4 tsp kosher salt
- 4 tsp red pepper flakes or whole red jalapeño peppers
- Bring a large canner or pot with enough water to cover the jars by an inch on high to boil.
- Wash jelly jars, keep hot and prepare the lids per manufacturers instructions.
- Boil vinegar and water. Distribute seasonings in each of the 4 jars and fill each with the raw green beans leaving 1/2″ space on top.
- Pour the hot brine in each jar and lightly run a spatula around the inside to release any air bubbles.
- Wipe the top with a clean cloth and place on lid and seal.
- Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 20 minutes.
- Cool to room temperature. Store in a cool, dark place for at least 2-3 days or refrigerate. Best eaten cold and crisp. Once opened, keep refrigerated. Keeps for at least a month once opened.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.