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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.
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 snackable that you’ll just want to keep eating them.
At least they’re a vegetable, right? Surely, vegetable bingeing can’t be bad.
If you have leftover beans after making this recipe, and are running out of fridge space, check out this post on how to can green beans for a shelf-stable option.
Just a quick note, 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.
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 hundred test bites before those two days are up!
Pro Tips/Recipe Notes:
- Use bush or pole beans that are fairly uniform in size. I like to pick beans no wider than a pencil.
- Use the freshest beans you can find; farmer’s markets and backyard gardens are a great source for freshly-picked beans. The fresher the beans, the crispier the finished product.
- On average, one pound of beans = one quart of dilly beans.
- This recipe makes two quarts. For jars, you could use 1 half-gallon jar, 2 quarts, or 4 pints. It really comes down to what works best for you and the space that you have in your fridge.
- 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!
Refrigerator Dilly Beans Recipe (No Canning Needed)
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 the 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 the mixture has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.
Blanching the Green Beans
- Bring ~2 quarts of water to a boil in a medium saucepan.
- Add the green beans and allow them to cook for 1 minute.2 pounds green beans
- Drain green beans and immediately put in a bowl of ice water for 5 minutes. Drain the beans again and set aside.ice water
Assemble the Dilly Beans
- Equally divide onions, peppercorns, red pepper flakes, and optional chilies in the bottom of clean jars.1/2 cup onion, 1/2 tsp black peppercorns, 1/2 tsp red pepper flakes, 2 small chilies
- 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 the jars and keep them on the counter for 12 hours.
- After 12 hours, transfer the jars to the fridge. Allow them to sit in the fridge for 2 days before consuming.
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.
- This recipe is not safe for canning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making your dilly beans today! Lately I’ve been making a slightly sweet marinade of cukes, onions, and red peppers. My friends can’t get enough!!
Tell me more about this marinade! Is it closer to a relish or more like something you marinade meat/veggies in? It sounds super tasty!
I’m back. The marinade that we were talking about can be anything it can be a salad. You could use it on sandwiches or just right out of the jar. I found it on Pinterest years ago very simple. Get yourself a huge bowl and slice about five cucumbers, one large onion, and a red pepper. Put them in the big bowl. Mix them up and toss a tablespoon of salt into the bowl and mix until you think the salt is evenly distributed. Meanwhile, in a pan on the stove and one cup of white vinegar, 2 cups of sugar, 1 tablespoon of celery seed and 1 tablespoon of mustard seed when it comes to a boil take it off the heat and let it go to room temperature, and the vegetables to clean mason jars, or whatever is available, pour the brine over the vegetables and put them in the fridge. They’ll be good for about two months.
Thanks, Lynn! Sounds yummy.
I am furious with myself. I just spent 20 minutes typing out the entire recipe for you and then I hit the button thinking it would print and it deleted. I will repeat this for you but this evening I’m going out so tomorrow morning I will send you this wonderful recipe that I took from Pinterest. It can be as a little salad, you can put it on a sandwich. It’s just a real marvel. OK talk to you tomorrow.
I appreciate the effort. I’m so sorry you ran into a tech glitch.
I am wondering if it is necessary to use the sugar? Will it affect the taste or end result?
You can leave it out if you’d like. It helps to balance the flavor of the brine but isn’t 100% necessary to the success of the recipe.
Instruction #4 … do I put 1/2 c onion, 1/2 tsp peppercorn and 1/2 tsp red pepper flakes in the bottom of each jar, or devide it up amongst the jars?
Divide them equally amongst the jars. Thanks for the question, I’ll clarify in the instructions.
Can you substitute dill seed? I have all ingredients except for the fresh dill, and “town” is an hour away………..
It can work. Will be a little less on the dill flavor but it is still better than no dill at all…or a long trip!
Dried dill weed would work better if you have any.
What happens if you forget the salt?
You’ll be missing out on a lot of flavor without the salt. Here’s what I would do: dissolve the salt in a tiny amount of water and then add it to the brine.
Are these sweet at all? I’m not a fan of sweet pickles and this is my first time making anything like this.
Nope, pure dill flavor! I also think that sweet pickles/sweet relish are the devil’s condiment. 🙂
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.
Is it really necessary to blanch the beans?
They will stay hard as fresh beans if you don’t. If you want them super crunchy, then you don’t have to blanch them. They will likely take more time to absorb the flavor though.
Do you need to sterilize the jars first?
Nope, but you will want to make sure they’re clean.
I would love to try making these beans today my only concern is leaving them on the counter unrefrigerated for 12 hours. Is there a reason I have to do that? I am a certified food worker a level one caterer. Is there any problem with putting these directly into the refrigerator once they are jarred instead of leaving them out on the counter? Personally I would like to put them directly in refridge for safety although the vinegars do make them acidic.
Elaine, vinegar is nature’s preservative so you’ll be fine leaving it at room temp. If you feel more comfortable putting it in the fridge right away, you can, but the flavor will take much longer to develop.
For what it’s worth, the last time I took my food handler’s test I got 100%. 🙂
These look delicious! I love pickled green beans, but have never tried making them myself for fear of botulism. Never even considered I could make a refrigerator pickle! My mom grows beans (among other things) so I’m totally going to make them this summer! One they’re done approx how long will they last in the fridge?
Canning veggies with vinegar is safe as long as you are following a trusted source. But, yeah fridge dilly beans are so much easier.
They’ll keep in the fridge for 3-6 months. I’ve updated the recipe to reflect this. Thanks for asking!
It’s so fun to see how much your skills have evolved! Your photos are gorgeous!
I was thinking the same thing! Not too much interested in the repeat of the recipe, but your pictures have 1000% improved! 🙂
Aww, thanks Amanda! The recipe was 7 years old and not even printable, so it was time to update.
I’m trying to get as good as Emma!
okay. you’re freaking hilarious. i love your page of “hippy shit.” it’s so refreshing to come to a DIY blog that is written by a sailor-swearin’ girl after my own heart and not a susie homemaker. they have good tips, too! don’t get me wrong. but you have some amazing tricks up your sleeve and you’re making me laugh as i read along!! 😀 o0ip <that would be a hello from the cat. keep doing what you’re doing! excited to try this easy dilly bean recipe!
Oh did I mention the pictures! They really help me! Guess I’m a visual learner, ay! Next best thing to being there!
Love, Love, Love this website! Need all the help I can get on practical recipes with good quality ingredients (like organic evaporated cane juice) and frugality. I love the Jello recipe and will be trying it soon! Jello is one of the things I miss now that we don’t eat that white stuff! Except for in Chocolate of course!
Costco is an awesome source for organic ingredients (like the evaporated cane juice)!
Cheers!
You are a young woman after my own heart. I am a great grandmother but have always loved to cook and experiment with out of the ordinary recipes. (Plus, I love a good sense of humor) I love your recipes but especially your down to earth comments. Please keep it up.
Nanny
Nanny, thanks for the comment! Glad you’re not (too) bothered by my 12 year old boy humor. ;-D
That looks delicious. Your so funny. But organic evaporated cane juice? Just saying.
^leAnn, it’s a more pure form of sugar that I get at Costco. 10 lbs for $8.69 (comes in a huge green bag). I use it in baked goods and other stuff exactly like sugar, it’s just not refined.