Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies. Yet the final product is sharp without being overpowering, preserved while tasting fresh, and sweet as well as salty. Though these pickles will get better the longer they sit, they are perfectly ready in 48 hours - and safe to consume in 24.
Texturally, green beans are neutral and hold their crunch well, making them ideal for absorbing flavor without competing with it. Unlike the bold, fermented lemons or chewy, garlicky scapes, these pickles are light and bright-meant to accompany rather than dominate.
Packing Up Your Life and Selling the Rest
Last weekend, I watched my life get picked apart by strangers. And that's not a euphemism.
In the weeks leading up to our departure, as we were packing our possessions into boxes, Greg and I realized we have way too much stuff to ship. To be frank, we realized that a long time ago - we live in a beautiful two-bedroom heritage apartment with a dining room and four closets, how were we NOT going to have lots of stuff? And so, we decided to throw a garage sale.
There is something that is both grotesque and humbling in the process of saying goodbye to most of your life's possessions in a garage sale. Grotesque, because you find yourself enjoying the thrill of the sale, but at the same time, you realize that you are rejoicing at the little bits of your life which will now be going to other people. Furthermore, you're also likely selling some of those things to your friends and family, so you also end up feeling guilty for your own gluttony (even though, for the record, we sold everything for very affordable prices and at no point did I feel like I was ripping anyone off. Honest).
But it's also humbling, because as you see your favourite crock leaving your front door for a pittance, along with that pizza cutter you're probably still going to need before your flight for a quick garlic scapes pesto pizza, you realize that at the end of the day, they really are just stuff.
Making Your Own Quick Green Beans
But the purpose of today's post is now to lament about the meagre things that have remained in our possession; it is not to complain about the pain I felt when selling some of my favourite things for a pittance.
The purpose of today's post is to share these easy, quick pickled green beans, because they are a true revelation. Perfect on their own, perfect in a pickle pasta salad.
What Sets These Pickled Green Beans Apart
What sets the flavor of these 48-hour pickled green beans apart is the heavy use of fresh dill, packed in both the bottom and top of the jar, which gives the brine a clean, herbaceous punch with citrusy, almost anise-like undertones. Combined with garlic and mustard seeds, the beans develop a sharp, lightly pungent flavor.
Whole dried red chilies provide gentle background heat that builds slowly, unlike the assertive spice of quick pickled jalapeños, which hit hard and bright. The vinegar-to-water ratio leans acidic, producing a brine that's sharper than the milder base used for garlic scape pickles, and far cleaner and crisper in character than the deep, salty funk of spiced preserved lemons.
Canning Equipment You'll Need
This is what you'll need to get started:
- Wide-mouth 1L glass jars (Mason jars or Weck jars work well),
- Small saucepan for heating the brine
- Basic kitchen tongs or a ladle for safe packing.
These wide-mouth Mason jars make storing your jam super easy.
If you're just getting into pickling or fermentation, I recommend browsing my 10 must-have fermenting supplies to see how your current setup compares. These beans are refrigerator pickles, but any time you're handling hot brine or storing food for more than a few days, it's worth brushing up on canning safety and water bathing without fear guide, especially if you plan to scale up.
Top Tips for Better Green Bean Pickles
Which Green Beans to Use - Choose the freshest, thinnest green beans you can find as older or thicker beans can turn rubbery.
Packing the Beans - Always pack the beans cut side up to preserve texture and prevent brine seepage that softens the bottom.
Layering the Dill - Don't skip the layering of dill; placing it on top as well as the bottom helps the aroma fully infuse the brine.
Storage and Shelf Life
These green beans are ready to eat in as little as 24 hours, but reach their peak after 48. Store in the refrigerator and enjoy within 3 weeks for the best texture and flavor. If you've sterilized your jars and sealed them properly, you can safely store them in the fridge for up to 2 months.
For longer-term preservation outside the fridge, you'll need to follow a tested fermentation or water-bath canning method. Start with this guide to fermenting vegetables if you're ready to explore that path.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Quick pickled green beans
Ingredients
- 1.5 lb green beans
- 3 small dried hot red peppers
- two large bunches of fresh dill
- 3 cloves garlic
- 2 teaspoon 18 mL mustard seeds
- 1 cups water
- 2 cups white vinegar
- 1 tablespoon pickling salt
Instructions
- Cut green beans equal lengths that will fit into your jars, discarding stem ends.
- Into your jars, pack 1 head dill, cloves of garlic, mustard seeds and hot red peppers. Tightly pack in beans, cut side up. Top with another bunch of dill.
- In a medium-sized saucepan, bring water, vinegar and salt to boil. As soon as they're boiling, reduce heat and simmer for 3 minutes.
- Pour brine into each jar, leaving ½-inch (1 cm) of headspace. Cover with lids, and let cool on the counter.
- Once cooled, place in fridge and let sit for 2-3 days, though beans can be eaten after 24 hours (but I prefer mine a bit brinier).
- Keep in fridge and continue eating, serving them with Caesars, in salads, or as part of a pickle and cheese platter with some bread.
Candi says
This looks yummy!!
kseniaprints says
Thank you! Super simple, too.
Laura says
How long will they be good for?
Thanks!
kseniaprints says
In the fridge, a couple of months!
Melissa Cooper says
Such a great way to add more greens to my favorite summer salads.
kseniaprints says
I love it too!
Jess says
Great recipe! Have made them twice from your recipe after buying premade at the grocery store. I add to salads or even eat them alone. YUM!
kseniaprints says
I love them with cubes of aged cheddar!
Becky says
Can you please tell me specifically what type of red hot chili pepper to use? There are many options.
kseniaprints says
I use Thai Bird's Eye chillies!
Janice says
Can you use hot red pepper flakes instead of the chilies?
kseniaprints says
Yes you can! 1 teaspoon
Kat says
These turned out fantastic! I left out the peppers (for picky kids) and they were devoured within days. Had to turn around and make another batch!
kseniaprints says
They're amazingly good. I make them as soon as summer green beans appear.
Gillian Thrum says
I’m just starting eating my crunchy beans after 48 hours and they are delicious. Really Iike the dill flavour that comes through. Super easy recipe and going to make another two jars tomorrow as the beans are multiplying super fast. Thanks - this is a recipe I’ll repeat again next year.
kseniaprints says
It's one of my fave quick pickles to make ever!