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Easy Refrigerator Dill Green Beans Recipe

Easy Refrigerator Dill Green Beans Recipe - featured image
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Quick and easy refrigerator dill green beans that are crisp, tangy, and ready in under 20 minutes. Perfect as a snack, on a charcuterie board, or alongside sandwiches.

Ingredients

Scale
  • 1 pound fresh green beans (haricots verts preferred)
  • 4 cups water (for blanching)
  • 2 cups ice (for ice bath)
  • 1 cup white vinegar (5% acidity)
  • 1 cup water (for brine)
  • 1 tablespoon kosher salt (Diamond Crystal; reduce to 2 teaspoons if using Morton’s)
  • 1 tablespoon granulated sugar (optional)
  • 2–3 cloves garlic (smashed)
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes
  • 2–3 sprigs fresh dill (or 1 teaspoon dried dill weed)
  • 1/2 teaspoon mustard seeds (optional)

Instructions

  1. Wash green beans and trim stem ends. Leave tails on for rustic look.
  2. Bring 4 cups water to a rolling boil. Fill a large bowl with 2 cups ice and 2 cups cold water.
  3. Blanch beans in boiling water for exactly 30 seconds. Do not overcook.
  4. Immediately transfer beans to ice water bath using a slotted spoon or tongs. Let sit for at least 2 minutes, then drain and pat dry.
  5. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar (if using). Bring to a boil, stirring to dissolve. Remove from heat and let cool for 5 minutes.
  6. Divide garlic, peppercorns, red pepper flakes, dill, and mustard seeds evenly between two pint-sized mason jars.
  7. Pack blanched green beans into jars, standing upright. Fill snugly but not crammed.
  8. Pour warm brine over beans, leaving 1/2 inch headspace. Use a chopstick to release air bubbles. Tap jars on counter.
  9. Wipe rims, screw on lids, and let cool to room temperature (about 30 minutes). Refrigerate for at least 24 hours before eating. Best after 3-5 days.

Notes

Don’t skip the ice bath—it keeps beans crunchy. Taste brine before pouring; adjust salt or sugar as needed. Label jars with date. Beans keep 4-6 weeks refrigerated. For spicy version, double red pepper flakes and add sliced jalapeño. For garlic-lover’s version, use 5-6 cloves per jar. For low-sodium, reduce salt to 1 teaspoon per cup of brine (keeps about 2 weeks).

Nutrition

Keywords: dilly beans, refrigerator pickles, green beans, quick pickles, easy pickles, dill pickles, summer recipe, no canning

Find it online: https://snappyspoon.com/easy-refrigerator-dill-green-beans-recipe/