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    Home » Side Dishes » Quick Refrigerator Pickled Beans

    Quick Refrigerator Pickled Beans

    Published: Jun 3, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 27 Comments

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    Use these quick refrigerator pickled beans as a garnish for Bloody Mary or Caesar cocktails, as a side dish at your next barbecue, as part of a grazing board, or just as a snack. This is a great recipe if you've never made refrigerator pickles before. No canning needed. These dilly pickled green beans are crisp and tangy with a nice crunch!

    a jar of refrigerator pickled green beans on a countertop

    If you love pickled green beans but don't want to bother with the fuss of making them, this recipe for quick refrigerator pickled beans without canning may be just what you need! If you've never made pickles before, here's a good place to start.

    Every summer I'm overloaded with green beans from my garden, even though I plant less each year.

    I pawn them off on anyone who comes to my home, and I eat them raw, steamed, sautéed, in Green Bean Potato Salad with Anchovy Dressing, Green Bean Blue Cheese Salad and in this Sesame Ginger Green Bean dish.

    So when my bean plants are producing far more than we can eat, it's time to make refrigerator pickled beans!

    Jump to:
    • ❤️ Why this recipe works
    • 🛒 Ingredients
    • 🔪 Step-by-Step Instructions
    • 🔁 Possible Variations
    • How to store
    • ❓FAQ's about this pickled green bean recipe
    • Safety Precautions for no-canning pickles
    • Are refrigerator pickles safe for kids to eat?
    • 🗒 More recipes for quick refrigerator pickles
    • 📖 Recipe
    Two jars of Quick Refrigerator Pickled Beans

    ❤️ Why this recipe works

    • These refrigerator pickles are easy to prepare and need no special equipment.
    • If you're looking for a recipe for pickled green beans without canning, this one is for you! They don't need to be canned, because you will store them in the fridge.
    • This is an easy recipe that takes very little time to make. You'll have pickled beans on hand for the next time you want a Bloody Mary or a Caesar cocktail! These make a crisp and tangy stir stick for savoury cocktails, and a tasty addition to a charcuterie board.
    • Crisp and crunchy green bean pickles! You can vary the seasonings by adding more or less garlic or different herbs. You'll find more suggestions for adapting this recipe below.
    A large bowl of green beans ready to make Quick Refrigerator Pickled Beans

    🛒 Ingredients

    Here's what you'll need to make these no-cook refrigerator pickled beans.

    • 2 cups green beans (fresh). You'll need enough to completely fill a 16 oz. Mason jar, which is about 2 cups. If the beans you have are long, you may want to use a taller one-quart Mason jar. In this case, double this recipe for the brine.
    • 1 cup vinegar, white or apple cider
    • 1 cup water
    • 2 tsp sugar
    • 1 - 2 cloves minced garlic OR 1 to 2 tablespoons minced garlic scapes
    • 1 ½ tsp coarse sea salt
    • 2 - 3 sprigs of fresh dill
    • 1 slice of a small onion
    • ½ tsp whole black peppercorns
    • ¼ to 1 tsp red pepper flakes, depending on how hot you want the pickled beans

    🔪 Step-by-Step Instructions

    1. Make the brine first, as it needs to cool. Combine the vinegar, water, sugar, salt and garlic in a small saucepan and heat to boiling. Remove from heat and let cool. Meanwhile, sterilize the jar and lid by washing in hot soapy water, rinsing thoroughly and pouring boiling water over all. Let stand for a few minutes.
    2. Prepare the beans. Wash and remove the stems but leave the tip on.
    3. Fill the empty jar, using the straightest beans so you'll know exactly how many to use.
    4. Time to trim. Next, remove them from the jar and trim the bunch all at once with a sharp knife so that they will fit in the jar with about ½ inch of headroom.
    5. Blanch the beans to preserve their colour and crispness. Bring a pot of water to a boil, then add the beans and boil for 30 seconds until the beans turn bright green.
    6. Shock the beans. Remove the beans and immediately plunge into an ice bath (a large bowl filled with ice and water) to stop the cooking. Once the beans are completely cool, drain and set aside.
    7. Fill the jar with the cooled beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill.
    8. Cover with brine. Carefully pour the cooled brine into the jar so that the beans are completely covered. Check to make sure you've left at least ½ inch of headroom. The beans will shrink a little once they've been sitting in the brine for a few days. Put the lid on tightly.
    Brine for pickled beans in a saucepan.
    1. Prepare the brine.
    2. Add beans to the jar to measure.
    3. Trim to fit in the jar.
    Green beans blanching.
    4. Blanch the beans.
    5. Cool in an ice bath and drain.
    Adding pickling brine to a jar of green beans.
    6. Add seasonings and beans to the jar and cover with brine.

    🔁 Possible Variations

    Try different kinds of vinegar: you can use regular pickling vinegar or white vinegar, apple cider vinegar, white or red wine vinegar or even rice vinegar.

    Add different seasonings: leave out the garlic if you don't like it. Add a spicy chili pepper.

    Make spicy pickled green beans for Bloody Marys or Caesar cocktails: add more dried chili flakes or a pinch of cayenne.

    Add a little more dill for Dilly Green Beans.

    How to store

    Refrigerator pickled beans must be stored in the fridge or they will spoil. Allow the flavours to develop for 2 to 3 days before eating.

    Refrigerator pickled beans will last for up to 2 weeks or more in the refrigerator.

    This recipe makes enough for one 16 ounce (2 cup) jar. During recipe testing, I doubled it and made 2 jars, one with white vinegar and one with apple cider vinegar.

    Both are tasty, but the ones pickled in apple cider vinegar are a little stronger-tasting.

    ❓FAQ's about this pickled green bean recipe

    How long will refrigerator pickles last?

    These quick pickles will last for at least two weeks. If you notice the brine has turned cloudy, the beans may have spoiled. It's time to throw them out or compost them. I'd suggest adding a label to the jar to indicate the date you prepared them.

    How soon will they be ready to eat?

    After 2 or 3 days they'll be deliciously tangy!

    What type of jar is best to use for pickles?

    You can use any jar that has a tight-fitting lid. Make sure it is scrupulously clean. I find using a wide-mouth jar makes it easy to pack the pickles and to remove them, however, I've used both wide-mouth and narrow-mouth jars successfully.

    overhead view of a wide-mouth jar of pickled green beans

    What kind of salt is best to use for quick pickles?

    While it's important to use pickling salt when you are canning pickles, you can use other types of salt to make these refrigerator pickles, including sea salt or kosher kosher salt. This recipe calls for sea salt. The flavour may change if you use a different type of salt. Some home canning experts recommend avoiding table salt, as it contains iodine and possible anti-caking agents. These may discolour your pickles.

    Is it necessary to blanch the beans before adding the brine?

    Some recipes suggest that it is not necessary to blanch beans before pickling. However, I like to spend the few minutes it takes to blanch beans to feel that I've pickled my beans safely.

    Blanching decreases the number of foodborne pathogens that may be present on your beans. It also helps to extend the life of your pickles by destroying enzymes that may cause spoilage.

    Can I use artificial sweeteners instead of sugar in quick pickles?

    The National Center for Home Food Preservation does not recommend substituting artificial sweeteners in pickle recipes.

    Safety Precautions for no-canning pickles

    There are a few safety precautions you should take when making these pickles.

    • Start with a clean surface area on which to work.
    • Wash the beans and discard any that show signs of spoilage.
    • Wash the jar in hot soapy water, then pour boiling water into both it and the lid. Let the jar sit with the boiling water in it while you prepare the brine.
    • Make sure to bring the brine to a boil.


    Don't be put off by these recommendations! I've made numerous jars of refrigerator pickles over the years and never had a problem!

    Are refrigerator pickles safe for kids to eat?

    While these pickles are generally considered safe to consume, any pickles have a chance of containing food-poisoning bacteria.

    Most adults do not become seriously ill if they ingest this bacteria. However, if you are immune-compromised, pregnant, or have a weakened immune system from a disease, you should be careful about consuming refrigerator pickles.

    🗒 More recipes for quick refrigerator pickles

    New to making pickles?  Try these Quick Pickled Shallots with Apple Cider Vinegar or Refrigerator Pickled Jalapeños or Easy Refrigerator Pickled Red Onions.

    When you make these pickled green beans, please leave a comment and a rating below. I love hearing from you. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    This post has been updated with new information and photos.

    📖 Recipe

    Refrigerator Pickled Beans

    Quick Refrigerator Pickled Beans

    A quick and easy recipe for Refrigerator Pickled Beans. Great for snacking, as a side, or as a garnish for Caesar or Bloody Mary cocktails.
    Print Pin Rate
    Course: Sides
    Cuisine: Canadian, American
    Diet: Gluten Free
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Total Time: 35 minutes
    Servings: 1 16 oz jar
    Calories: 161kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    Mason jar

    Ingredients

    • 2 cups green beans (fresh) enough to completely fill a 16 oz. Mason jar: about 2 cups, stems removed
    • 1 cup vinegar, white or apple cider
    • 1 cup water
    • 2 teaspoon sugar
    • 1 - 2 cloves minced garlic , OR 1 to 2 tablespoons minced garlic scapes
    • 1 ½ teaspoon coarse sea salt
    • 2 - 3 sprigs fresh dill
    • 1 slice small onion
    • ½ teaspoon whole black peppercorns
    • ¼ to 1 teaspoon red pepper flakes, depending on how hot you want them

    Instructions

    • Make the brine first, as it needs to cool. Combine the vinegar, water, sugar, salt and garlic in a small saucepan and heat to boiling. Remove from heat and let cool.
    • Prepare the beans. Wash the beans and remove the stems but leave the tip on. Use the straightest ones, then fill the jar so you know exactly how many to use.
    • Remove them from the jar and trim the bunch all at once with a sharp knife so that they will fit in the jar with about ½ inch of headroom.
    • Blanch and shock the beans to preserve their colour and crispness. Bring a pot of water to a boil, then add the beans and boil for 30 seconds. Remove the beans and immediately plunge into an ice bath (a large bowl filled with ice and water) to stop the cooking. Drain and set aside.
    • Sterilize the jar and lid by washing in hot soapy water, rinsing thoroughly and pouring boiling water over all. Let it stand for a few minutes.
    • Fill the jar with the beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill. Carefully pour the cooled brine over top so that the beans are completely covered. Put the lid on tightly. Store in the refrigerator. Allow the flavours to develop for at least 2 days.
    • These will last for about 2 weeks in the refrigerator.

    Notes

    During recipe testing, I made one jar with white vinegar and one with apple cider. They are both good but the jar with apple cider tastes a little stronger.
    If the beans you have are long, you may want to use a taller one-quart Mason jar. In this case, double this recipe for the brine.
    See notes in the recipe post for safety precautions and storage instructions.

    Nutrition

    Calories: 161kcal | Carbohydrates: 27g | Protein: 4g | Sodium: 3520mg | Potassium: 464mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1520IU | Vitamin C: 28.7mg | Calcium: 108mg | Iron: 2.5mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Leigh

      August 16, 2022 at 7:21 pm

      5 stars
      Super good, perfect flavor!

      Reply
      • Elaine

        August 16, 2022 at 8:38 pm

        Happy to hear that! Thanks for the 5 stars!

        Reply
    2. Teri

      July 24, 2022 at 2:56 pm

      Do you need to add the sugar? I don't like sweet pickles.

      Reply
      • Elaine

        July 24, 2022 at 5:11 pm

        Hi Teri, These pickle beans aren't sweet at all. The sugar is necessary to balance the vinegar. Without it, the pickles will be too sour. Thanks for your question! I hope this helps!

        Reply
    3. Jenn

      July 17, 2022 at 11:32 am

      Can I use yellow beans?

      Reply
      • Elaine

        July 17, 2022 at 2:13 pm

        Yes! They’ll be delicious!

        Reply
    4. Jeff

      June 02, 2022 at 9:33 pm

      I'm wondering if it would be possible to make these with frozen green beans?

      Reply
      • Elaine

        June 03, 2022 at 7:27 am

        Hi Jeff, I don't think previously frozen green beans would make good refrigerator pickles. You may have success canning them in a hot water bath, but to my knowledge, frozen beans would end up mushy if you try to make fridge pickles. Thanks for your question!

        Reply
    5. Mae

      May 06, 2022 at 2:13 pm

      5 stars
      I made these today and they turned out beautifully--crisp and crunchy! So proud of myself lol--just had to share.

      Reply
      • Elaine

        May 07, 2022 at 6:36 pm

        That's great news, Mae! Happy to hear you're making pickles now!

        Reply
    6. Brooke Andersen

      September 02, 2021 at 3:04 pm

      Thank you! I enjoyed making these and have about 3 or 4 jars right now.

      Reply
      • Elaine

        September 02, 2021 at 4:31 pm

        That's great to hear! Thanks for commenting!

        Reply
    7. Angie

      August 25, 2021 at 5:26 pm

      Super easy and a great base! I added real chili peppers and jalapeños and extra garlic and used monk fruit instead of sugar. They are delicious and spicey, my husband wants me to make more but to increase the dill so that’s tonight’s project.

      Reply
      • Elaine

        August 26, 2021 at 9:59 am

        Thanks Angie! That sounds like a delicious adaptation. Thanks for sharing it with the rest of us!

        Reply
    8. Dennis

      August 12, 2021 at 11:48 pm

      5 stars
      Best dilly beans I've made, stayed crisp. Must be the blanching and ice bath.

      Reply
      • Elaine

        August 13, 2021 at 7:30 am

        I'm happy to hear that! Yes--blanching the beans will help make them last longer too.

        Reply
    9. Margo

      August 07, 2021 at 1:57 pm

      5 stars
      Super easy!

      Reply
      • Elaine

        August 09, 2021 at 7:27 am

        Thanks Margo! And thnks for the 5 stars, too!

        Reply
    10. Laura

      August 07, 2021 at 1:56 pm

      5 stars
      Yum

      Reply
      • Elaine

        August 09, 2021 at 7:27 am

        Happy to hear they turned out for you, too. Thanks for the 5 stars!

        Reply
    11. Liz

      August 01, 2021 at 8:28 pm

      5 stars
      Easy-peasy and nice and crunchy! Great recipe.

      Reply
      • Elaine

        August 03, 2021 at 7:40 pm

        Thanks so much, Liz!

        Reply
    12. Dierdre

      July 24, 2019 at 4:16 pm

      5 stars
      These pickled beans are really good! Super crunchy and so easy to make. Thank you. I had never made pickles before, but I will make these again.

      Reply
    13. Linda Hearsey

      August 21, 2016 at 12:59 pm

      Hi Elaine

      I have been pickling for yrs and figured out early that cider vinegar was not the right fit for us. Much too strong of a flavour. I made refridgerated dills the other day for the first time and am now hooked. I am trying your pickled beans this way now.

      Reply
      • Flavour & Savour

        August 22, 2016 at 8:11 am

        Hi Linda,
        I don't mind the flavour, but I didn't like the colour of the ones pickled in apple cider vinegar. I've stuck with the white vinegar too. Happy pickling!

        Reply
    14. Barb Marchi

      August 03, 2016 at 11:54 am

      Hi Elaine! Just love looking and trying your recipes! Thank you for sharing your many talents!

      Reply
      • Flavour & Savour

        August 03, 2016 at 3:46 pm

        You made my day, Barb! Thanks so much 🙂

        Reply

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