Home canning to preserve food in jars can be intimidating. So today it’s refrigerator pickles to the rescue! It’s a quick and easy alternative when you want some instant gratification in the form of crispy and crunchy and dilly and green. Let’s just call them Quick Pickled Dilly Beans!
The recipe below is just a template. There’s no right or wrong combination of spices so play around and make your own custom blend. Cardamom, mustard seeds, cloves — they all work. For me, though, it’s classic dill. I like the one-two punch of both the fresh dill and dill seeds. I also add hot pepper, fresh garlic cloves, and black peppercorns.
Besides white vinegar and water, here’s all you need to make a jar full of deliciousness!
Place the garlic, hot pepper, fresh dill and seed, and peppercorns in a clean quart jar.
Placing the jar on its side makes it a little easier to get all the beans packed in. Don’t forget to blanch the beans first — it’s a quick and easy way to preserve the vibrant color and crisp texture of the beans.
Pour the water and vinegar over the beans, cover with a tight fitting lid, give it a shake, and place in the fridge for at least 24 hours if you can wait that long. They will store for up to two weeks. I usually add new beans to the brine and enjoy all summer long.
Be warned these are addictive!
- 1 hot pepper, dried or fresh
- 1 sprig, fresh dill
- 1 teaspoon dill seeds
- 1 garlic clove
- 1 tablespoon black peppercorns
- 1 pound green beans, stem ends trimmed and blanched (see notes)
- 1½ cups white vinegar
- ½ cup water
- Place the hot pepper, fresh dill and seeds, garlic clove, and peppercorns in a clean quart jar with tight fitting lid.
- Pour the water and vinegar over the beans and, if necessary, add additional amounts to cover the beans.
- Cover with a tight fitting lid, give it a shake, and place in the fridge for at least 24 hours.
You might also like to try these amazing Crispy Quick Pickled Radishes!