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!
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 fresh 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!
- ❤️ Why this recipe works
- 🛒 Ingredients for pickled green beans
- 🔪 Step-by-Step Instructions
- 🔁 Possible Variations
- How to store quick pickled beans
- ❓FAQ's about this pickled green bean recipe
- Safety Precautions for no-canning pickles
- Are refrigerator pickles safe for kids to eat?
- Delicious ways to use pickled beans
- 🗒 More recipes for quick refrigerator pickles
- 🌟 Did you make this recipe?
- 📖 Recipe
❤️ 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
- 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.
- Prepare the beans. Wash and remove the stems but leave the tip on.
- Fill the empty jar, using the straightest beans so you'll know exactly how many to use.
- 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.
- 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.
- 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.
- Fill the jar with the cooled beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill.
- 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.
🔁 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 your Bloody Mary 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 quick pickled beans
Refrigerator pickled beans must be stored in the fridge or they will spoil. While you can eat them right away, it's best to allow the flavours to develop for 2 to 3 days before eating.
Quick pickles will last 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
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.
After 2 or 3 days they'll be deliciously tangy!
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 Mason jars successfully.
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 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.
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.
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, rinse, 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.
Delicious ways to use pickled beans
Now that you've made them, here are a few ideas for how to serve them:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
New to making pickles? Try these Quick Pickled Shallots with Apple Cider Vinegar. They're delicious on salads, sandwiches, burgers or wraps.
🌟 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.
Quick Refrigerator Pickled Beans
- 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
- 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.