Spicy Garlic & Dill Pickled Beans

Spicy Garlic & Dill Pickled Beans are crisp, tangy, and full of bold flavor. Made with fresh green beans, garlic, and dill, these pickled delights are perfect for snacking, adding to charcuterie boards, or garnishing a Bloody Mary. They strike the perfect balance between spice and acidity, and once you try them, you’ll want to keep a jar in your fridge year-round.

This recipe came from my grandmother’s kitchen, where summer always meant the counters were lined with jars of homemade pickles. She used to say, “You’ll thank me in the winter,” and she was right. When the garden was done for the season, these crisp, spicy pickled beans brought a taste of sunshine back to the table. Now, every time I make them, I’m reminded of those warm days and the smell of vinegar and dill filling the house.

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Recipe Info

Cuisine: American / Homemade Preserves
Prep Time: 25 minutes
Cook Time: 10 minutes
Rest Time: 7 days (for best flavor)
Yield: 4 pint jars

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Ingredients

For the Brine:

• 4 cups water
• 4 cups white vinegar
• ¼ cup pickling salt

For the Jars:

• 2 lbs fresh green beans, trimmed
• 8 garlic cloves, peeled
• 8 sprigs fresh dill (or 2 tsp dried dill seed)
• 4 small hot peppers (Thai chili or jalapeño, optional)
• 2 tsp black peppercorns
• 2 tsp mustard seeds

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Instructions

1. Prepare the Beans
Wash and trim the green beans so they fit neatly in your jars. Blanch in boiling water for 1 minute, then immediately transfer to an ice bath to keep them crisp and bright.

2. Make the Brine
In a large saucepan, combine water, vinegar, and pickling salt. Bring to a gentle boil until the salt dissolves, then remove from heat.

3. Pack the Jars
Place 2 garlic cloves, 1 chili pepper, 2 sprigs dill, ½ tsp peppercorns, and ½ tsp mustard seeds into each sterilized pint jar. Pack the beans tightly, standing upright if possible.

4. Add the Brine
Pour the hot brine over the beans, leaving about ½ inch of headspace. Tap jars gently to release air bubbles, then seal with lids and bands.

5. Process or Chill
For long-term storage, process jars in a boiling water bath for 10 minutes. For refrigerator pickles, let them cool to room temperature and refrigerate immediately.

6. Wait and Enjoy
Let the beans sit for at least 7 days before eating for best flavor.

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Pro Tips

• The longer they sit, the spicier and tangier they become.
• Always use firm, fresh beans for the best crunch.
• Add a few red pepper flakes or a slice of lemon for extra flavor.
• Use stainless steel or glass cookware when handling vinegar.

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Serving Ideas

• Serve alongside burgers, sandwiches, or grilled meats.
• Chop and mix into potato or tuna salad.
• Use as a garnish for Bloody Marys or Caesars.
• Add to charcuterie boards for a bright, tangy bite.

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Storage Notes

• Refrigerator version: Keeps up to 2 months chilled.
• Canned version: Lasts up to 1 year in a cool, dark place.
• Once opened, refrigerate and enjoy within 2 weeks.

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FAQs

Q: Can I use frozen beans?
A: Fresh beans are best for texture. Frozen ones soften too much during pickling.

Q: Can I make these less spicy?
A: Yes, just omit the hot peppers or use mild ones like banana peppers.

Q: Do I need to process the jars?
A: Only if you want them shelf-stable. For quick fridge pickles, skip the canning step.

Q: How soon can I eat them?
A: They’re flavorful after a week, but even better after two.

Q: Can I reuse the brine?
A: It’s best to make a fresh batch each time to maintain the right acidity and flavor balance.