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Horizontal image of glass jars filled with skinny vegetables in a brine on a wooden board next to a plate and white towel.

Pickled Dilly Green Beans

  • Author: Nikki Cervone
  • Total Time: 9 hours
  • Yield: 4 pint-size jars 1x


Pickled dilly green beans are a spicy, crispy, and sour spin on their classic dill pickle cousins, and they can be served in so many ways.


  • 2 pounds fresh green string beans, trimmed
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 1/4 cup canning/pickling salt
  • 1/8 cup granulated sugar
  • 8 large sprigs fresh dill, divided
  • 1 teaspoon red pepper flakes, divided
  • 1 teaspoon mustard seeds, divided
  • 4 cloves peeled whole garlic, divided


  1. Rinse the beans and dry them well. Trim the beans on both ends, cutting them down as necessary so each bean can fit inside a pint-size jar with 1/2 inch of clearance from the top of the jar.
  2. Fill a large pot with water. Submerge the clean, empty jars (without the lids and rings) right side up, making sure the water level is at least 1 inch above the tops of the jars. Bring the water to a boil to sanitize the jars, and continue boiling for at least 10 minutes.
  3. Meanwhile, prepare your pickling liquid. Whisk together the vinegar, water, salt, and sugar in a medium pot. Bring to a boil over high heat, whisking constantly to dissolve the sugar and salt, then immediately reduce the heat to low so the liquid barely simmers. Maintain a gentle heat to keep the liquid warm without reducing.
  4. Remove one jar at a time from the pot of boiling water with tongs, and keep the water at a steady simmer. You’ll use the same water to process the jars after they’ve been filled.
  5. Working quickly, place 1/4 teaspoon red pepper flakes, 1/4 teaspoon mustard seeds, and one clove of garlic in the bottom of the jar. Place the jar on its side and line two sprigs of dill against the side of the jar closest to your work surface.
  6. While keeping the jar on its side, tightly stack a handful of beans horizontally in the jar so that they will stand up straight when the jar is upright. Pack the beans in the jar as tightly as possible, using as many as you can. Stand the jar upright.
  7. Working quickly and carefully, ladle some of the hot pickling liquid into the jar, leaving about 1/2 inch of headspace.
  8. Remove any air bubbles by slightly tilting the jar in different directions and gently tapping the bottom on your work surface. You may need to add more liquid to maintain about 1/2 inch of headspace.
  9. Wipe the rim of the jar clean, center a clean jarring lid on top, and tightly screw on a clean jarring band. Set aside for processing as you fill the remaining jars.
  10. Repeat Steps 5-10 with the remaining 3 jars.
  11. As soon as you screw the band on the last jar, immediately and carefully place all of the filled and enclosed jars in the pot of simmering water, using tongs. You may need to refill with more water as needed to maintain at least 1 inch of water above the lids. Bring the water back to a boil and process for 10 minutes.
  12. Remove the jars from the pot and set them aside to cool completely without disturbing them, for at least 8 hours or up to 24 hours. If the lids have created a seal, label and store the jars in a cool, dry place for up to 2 years. Any jars that have not sealed must be refrigerated immediately and used promptly.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Green Beans
  • Method: Stovetop
  • Cuisine: Pickles

Keywords: pickles, pickled, green beans, dilly, dill