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Crispy & Tangy Dilly Beans: Easy Refrigerator and Canning Recipe

Close-up of bright green, crisp dilly beans seasoned with fresh dill and garlic in a clear glass bowl.
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Learn how to make addictive, crunchy dilly beans using fresh green beans, dill, and garlic. This guide provides instructions for both quick refrigerator pickles and safe water bath canning for long-term storage.

Ingredients

Scale
  • 3 lbs fresh green beans, trimmed
  • 6 cloves garlic, peeled and halved
  • 1/2 cup fresh dill heads or 6 tablespoons dried dill seed
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon red pepper flakes (optional, for spicy dilly beans)
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon pickling salt per pint jar
  • 1 1/2 cups white vinegar (5% acidity)
  • 3 cups water

Instructions

  1. Prepare the jars: Wash pint canning jars and keep them hot. Prepare your water bath canner if canning.
  2. Wash the green beans thoroughly. Trim the ends off the beans.
  3. For refrigerator pickles: Pack the raw green beans tightly into clean pint jars, leaving 1/2 inch headspace. Add 1 clove of garlic, 1 small dill head (or 1 tablespoon dried dill seed), 1/4 teaspoon mustard seed, 1/4 teaspoon peppercorns, and a pinch of red pepper flakes (if using) to each jar.
  4. For canning: Pack the raw green beans into hot jars, leaving 1 inch headspace. Add the seasonings (garlic, dill, mustard seeds, peppercorns, and pepper flakes) to each jar.
  5. Prepare the brine: In a non-reactive saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a rolling boil, stirring until the salt dissolves.
  6. Pour the hot brine over the beans in the jars, maintaining the required headspace (1/2 inch for refrigerator, 1 inch for canning).
  7. Remove air bubbles using a non-metallic utensil. Wipe the jar rims clean. Center the lids and screw on the bands fingertip tight.
  8. For Refrigerator Dilly Beans: Let the jars cool to room temperature, then seal and refrigerate. They are ready to eat in 24 hours but taste best after 1 week.
  9. For Canning Dilly Beans: Process the sealed jars in a boiling water bath canner for 10 minutes (adjust time for altitude). Turn off the heat, remove the jars after 5 minutes, and let them cool undisturbed on a towel-lined counter. Check seals after 12-24 hours.

Notes

  • For the crunchiest pickled green beans, use very fresh, young beans. Do not use beans that are limp or old.
  • If you prefer a spicier flavor, increase the red pepper flakes or add a few thin slices of fresh jalapeño to the jar.
  • If you are new to canning, follow USDA guidelines for safe water bath processing times.

Nutrition

Find it online: https://cookincorner.com/best-dilly-beans-recipe-easy-refrigerator-canning/