Refrigerator Dilly Beans {Refrigerator Pickled Green Beans}
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 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
- 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.
- 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.
- In clean jars, place onion, peppercorns, and red pepper flakes in the bottom.
- Add beans to the jars. Tuck some of the dill amongst the beans.
- 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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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.