Dill Pickled Green Beans

5 from 2 votes

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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.

pickled green beans in a jar

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.

In fact, there are plenty more veggies that can be preserved this way! Try it with peppers, red onions, and Mexican-spiced carrots, or create a blend of fresh garden favorites for easy snacking.

several jars of pickled green beans


  • 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.


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.

side view of jars with picked green beans

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.

Side view of jars with pickled green beans

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.

4 jars of dill pickled green beans

This recipe post, originally published on Kevin Is Cooking February 2014, has been updated with new content, photos and/or video in May, 2022.

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Dill Pickled Green Beans

5 from 2 votes
My recipe for tangy, crunchy pickled green beans is simple to prepare but delivers a flavorful experience for your taste buds in every bite!
Servings: 8
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes


  • 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


  • Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
  • Carefully remove jars from hot water, shaking off excess water. Pour hot vinegar solution into hot jars. Distribute seasonings in each of the 4 jars and fill each with the raw green beans leaving leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
  • 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 10 minutes, adjusting for altitudes (see below).
  • Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed. 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.

Processing Altitude Times

  • The processing times are for high acid foods based on canning at sea level to 1000 feet (10 minutes). When processing at higher altitudes, adjust the processing time according to the below times.
  • Altitude in Feet >> Increase Processing Time
    1,001-3,000 ft above sea level = 5 min
    3,001 – 6,000 ft above sea level = 10 min
    6,001 – 8,000 ft above sea level = 15 min
    8,001 – 10,000 ft above sea level = 20 min


Calories: 99kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Sodium: 596mg | Potassium: 320mg | Fiber: 4g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 2.1mg

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.

Course: condiments, Snacks, Vegetable
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Side view of jars of chilly dilly pickled green beans


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. I’d like to make one jar and just place in refrigerator for a few days to try for taste. Some have said they didn’t like them and I might not either. (Wasn’t your recipe). Then if I like I can can a batch but cooking them will change the texture and taste. I’d just like your opinion on this. Thank you, love your emails, recipes and look forward to every one.

    1. I have only made it the way as instructed, but by all means if you don’t feel like cooking them, try it and see Debbie. Let me know how they come out for you.

      1. Also another silly question but all the ingredients are to be divided between the four jars ??

      2. And the coriander…. can I use the powder because I couldn’t find the seeds today??

      3. Certainly, just remember, for every teaspoon of whole coriander seed, you’ll need 3/4 teaspoon of ground.

  2. Thank you for the recipe! I’m trying it out later today on this morning’s green bean harvest. One question – Did you use quart-sized or pint-sized canning jars?