Quick Refrigerator Pickled Beans

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 satisfying crunch!

❤️ Why this recipe works

• No special equipment needed! These refrigerator dilly beans are easy to prepare and need no special equipment.
• No canning required. 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.
• Quick to make. 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.

🛒 Ingredients for pickled green beans

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 or one pint. If the beans you have are long, you may want to use a taller one-quart Mason jar. In this case, you'll need to double this recipe for the brine.
• 1 cup vinegar, white or apple cider or white wine vinegar
• 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 spicy you want the pickled beans to be.

🔪 Step-by-Step Instructions

1. Make the brine first, as it needs to cool. Combine the brine ingredients: (vinegar, water, sugar, salt and garlic) in a medium saucepan and heat to boiling. Remove from the heat and let it cool. Meanwhile, sterilize the jar(s) and lid(s) 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. Wipe the top of the jar with a clean cloth and put the lid on tightly.

How to store quick pickled beans

❓FAQ's about this pickled green bean recipe

Are refrigerator pickles safe for kids to eat?

Delicious ways to use pickled beans

Now that you've made them, here are a few ideas for how to serve them:

1. As a snack: Pickled green beans make a great, crunchy snack on their own. Simply drain them from the brine and serve them as a healthy snack.
2. In a salad: Add pickled green beans to your favorite salad recipe for an extra burst of flavor and texture. They pair well with a variety of greens, nuts, and cheeses, especially feta or goat cheese.
3. On a charcuterie board: Pickled green beans make a beautiful addition to any charcuterie board. Arrange them alongside cheeses, cured meats, crackers, and other pickled vegetables for a colourful spread.
4. As a garnish: Use pickled green beans as a garnish for cocktails, sandwiches, or other dishes. They add a tangy, crunchy element to spice up your dish.
5. In a Bloody Mary or Caesar Cocktail: If you're a fan of these, try using pickled green beans as a garnish instead of celery. The brine from the beans adds an extra kick of flavour to your drink.
6. In a stir-fry: Add pickled green beans to your favorite stir-fry recipe for a unique twist on a classic dish. They pair well with a variety of proteins and vegetables, and the tangy brine can help balance out richer flavors.

🗒 More recipes for quick refrigerator pickles

🌟 Did you make this recipe?

When you make these quick 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

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 minutes

Cook Time: 5 minutes minutes

Total Time: 35 minutes minutes

Servings: 1 16 oz jar

Calories: 161kcal

Author: Elaine

Cook ModePrevent 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!