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Easy Quick Dilly Green Beans: Best 20-Min Pickled Recipe

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These quick pickled dilly beans have a satisfying crunch, a tangy kick from the vinegar, and that unmistakable dill flavor that makes you want to eat them straight from the jar. Ready in just 20 minutes with simple ingredients, they’re perfect for snacking, charcuterie boards, or converting even the most stubborn green bean skeptics.

Ingredients

Scale
  • 1 cup white vinegar (distilled white vinegar works best, but apple cider vinegar adds a nice fruity note)
  • 1 cup water (filtered if possible, but tap water works fine)
  • 1 tablespoon kosher salt (Diamond Crystal recommended)
  • 1 tablespoon granulated sugar
  • 1 pound fresh green beans (firm, bright green beans that snap when bent)
  • 4 cloves garlic (smashed, not minced)
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon red pepper flakes (optional, reduce to 1/2 teaspoon if spice-sensitive)
  • 2 tablespoons fresh dill (or 1 tablespoon dried dill weed)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash and trim the green beans: Rinse 1 pound of green beans under cold water and pat dry. Trim off the stem ends, leaving the tail ends on for a classic look.
  2. Prepare your jar and aromatics: Smash 4 garlic cloves with the flat side of a knife. Drop the smashed garlic, dill, peppercorns, red pepper flakes, and mustard seeds into a clean quart-sized mason jar.
  3. Pack the green beans into the jar: Stand the trimmed green beans upright in the jar, packing them as tightly as possible without crushing them. If using pint jars, cut some beans in half to fit.
  4. Make the brine: In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar. Bring to a boil over medium-high heat, stirring occasionally until salt and sugar dissolve. Remove from heat immediately once boiling.
  5. Pour the brine over the beans: Carefully pour the hot brine into the jar, covering the green beans completely. Leave about 1/2 inch of headspace at the top. Use a clean spoon to gently push down any beans sticking above the brine.
  6. Cool and seal: Let the jar cool on the counter for 15-20 minutes. Once cool enough to handle, screw the lid on tightly and give the jar a gentle shake to distribute the aromatics.
  7. Refrigerate and wait: Place the jar in the refrigerator. For best flavor, wait at least 24 hours before eating, though they can be eaten after 1 hour. The flavor continues to develop over the first week.

Notes

For best crunch, use the freshest green beans possible. Don’t overcook the brine—bring to a boil and remove immediately. Let the beans rest at least 24 hours for optimal flavor. Keep beans submerged in brine to prevent spoilage. Store in refrigerator for up to 3-4 weeks. For a low-sodium version, reduce salt to 1 1/2 teaspoons. To speed up flavor development, let the jar sit on the counter for 1 hour before refrigerating (but no longer than 2 hours for food safety).

Nutrition

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Find it online: https://gleefulfork.com/easy-quick-dilly-green-beans-best-20-min-pickled-recipe/