Learn the secrets of how to make amazing Refrigerator Dilly Beans. This easy recipe for refrigerator pickled beans involves zero canning and will help you “put up” the summer bounty in a delicious and snackable way.
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Dilly beans are one of those foods that I have a hard time controlling myself around once I get started. They’re so crunchy, delicious, and addicting that you’ll just want to keep eating them.
At least they’re a vegetable, right? Surely vegetable binging can’t be bad.
What Are Dilly Beans?
Dilly beans are the love child of a green bean and a dill pickle. Ok, ok. Dilly beans are actually just pickled green beans. They’re super crisp and delicious and pretty much everything you want in life.
Love a good pickled veggie recipe? Try my Pickled Shallots, Cucumber and Onion Salad, Quick Pickled Cauliflower, and these Refrigerator Pickled Beets.
What Kind of Beans Should I Use in a Dilly Bean?
Use bush or pole beans that are fairly uniform in size. I like to pick beans no fatter than a pencil. The beans inside haven’t yet developed and become tough, and you’re going to get an amazing crunchy pickled product as a result.
You can use any color of bean – green, purple, or white wax beans. If you happen to grown beans yourself, I love planting purple “green” beans because they’re so easy to find in the vines! They turn green when cooked, but there are no sneaky ninja beans hiding and making harvesting a challenge. Use leftovers to make Crispy Air Fryer Green Beans.
Do not use beans labeled “petite haricot verts”, which is French for “makes crappy dilly beans”. I think. I don’t know, I took ASL in school.
Have leftover beans and are running out of fridge space? Check out this post on how to can green beans for a shelf-stable option.
How Do You Use Dilly Beans?
Fresh eating (obvs), on burgers, in a salad, a crudites platter, or a cheese and meat tray are all wonderful ways to use up this awesome refrigerator pickled green bean bounty.
So Can I Can These? Can I?
Just to make it crystal clear before we get started, this recipe is for refrigerator dilly beans. These beans are NOT shelf stable and must be stored in the fridge. They should not be canned as the recipe is written.
If you would like a safe method for canning/preserving dilly beans, the Ball Blue Book of Canning is my favorite trusted canning resource. Marissa over at Food in Jars has a great online recipe as well.
How Long Do You Have to Wait To Eat Dilly Beans?
Allow the jars to sit in the fridge for two days before consuming. But um, if you’re anything like me you may need to do a few test bites before those two days are up!
Pro Tips/Recipe Notes:
- Use the freshest beans you can find; farmer’s markets are a great source for just-picked beans. The fresher the beans, the crispier the finished product.
- On average, one pound of beans = one quart of dilly beans.
- Use regular mouth jars if possible. The shoulders/neck of the jars keep the beans in place. And lean those jars on the side when stuffing the beans in. It helps you pack them in better.
- The dilly beans will keep in the fridge for 3-6 months.
- You do not need to sterilize the jars as if you were going to can them. But do make sure they’re clean!
Other Recipes Like This:
- Encurtido – Honduran Pickled Vegetables
- Canning Carrots
- How to Freeze Green Beans
- Stir-Fried Green Beans
- Easy Hot Pickled Peppers from Binky’s Culinary Carnival
- Blistered Shishito Peppers
- Garlic Butter Green Beans
- Green Beans in Tomato Sauce
- Complete Guide to What to Preserve in Fall
- Check out all my canning recipes!
Refrigerator Dilly beans WEIGHT WATCHERS POINTS
One serving of Refrigerator Dilly Beans has 1 WW Freestyle SmartPoints.
Refrigerator Dilly Beans {Pickled Beans Recipe}
Ingredients
- 2 pounds green beans {washed and trimmed}
- ice water {for blanching}
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup water {plus more for boiling the beans}
- 2 tbsp sugar
- 2 cloves garlic {halved}
- 1.5 tsp kosher salt
- 1/2 cup onion {minced}
- 4 sprigs fresh dill
- 1/2 tsp black peppercorns
- 1/2 tsp red pepper flakes {dried}
- 2 small chilies {optional}
Instructions
- Make your brine: in a saucepan, bring water, vinegar, salt, sugar, and garlic to a boil.1 cup white vinegar, 1 cup apple cider vinegar, 1 cup water, 2 tbsp sugar, 1.5 tsp kosher salt, 2 cloves garlic
- Once it has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.
- Blanch the beans: boil green beans for 1 minute, and then drain and immediately put in a bowl of ice water for 5 minutes. Drain the beans and set aside.2 pounds green beans
- In clean jars, place onion, peppercorns, and red pepper flakes in the bottom.1/2 cup onion, 1/2 tsp black peppercorns, 1/2 tsp red pepper flakes
- Add beans to the jars. Tuck some of the dill amongst the beans.4 sprigs fresh dill
- Pour the brine over the beans, put a lid on them and keep them on the counter for 12 hours.
- AFter 12 hours, transfer to the fridge. Allow them to sit in the fridge for 2 days before consuming.
Notes
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I love this recipe and have been making it about every week for a LONG time. It’s perfect.
I’m so glad you all like it that much, Melisa! 🙂
What are your thoughts on re-using the brine? I read some people who say it is ok but I was curious what you thought.
I think it depends on what you’re using it for, but as long as it’s kept in the fridge, it’s fine. I make fridge pickles and add cucumbers from the garden to the brine when there is room. And then after a few batches, my MIL uses the brine for pickled eggs. 🙂
If I’m leaving out the sugar, do I still need to bring the brine to a boil?
Yes, because you’ll want to dissolve the salt. And the heat of the brine helps to soften the beans.
I’m confused. If I let the brine come to room temperature how will its heat soften the beans? Also, I don’t want soft beans. I want them crunchy.
I do understand the need for heat for dissolving the salt though.
Thanks.
Sorry, “soften” was probably the wrong word. The beans will be al dente when they are ready to eat. There will be crispness, but not as hard (to chew) as a pure raw green bean.
Do the beans need to be completely covered by brine, I used 4 pounds of beans and doubled the recipe for brine but didn’t have enough to cover beans
Yes, you do want them covered to keep them fresh. How much “bean” is exposed? When that happens to me (some beans are just thirstier than others!), and it’s just a little bit to go, I will combine just water and vinegar.