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Fresh Garden Dilly Beans Pickled in Garlic Brine

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Crunchy fresh green beans pickled in a tangy garlic and dill brine, perfect as a snack, condiment, or addition to meals. This easy homemade recipe captures the brightness of summer with a satisfying garlicky punch.

Ingredients

Scale
  • 1 pound fresh green beans, washed and trimmed
  • 4–6 large garlic cloves, peeled and lightly crushed
  • 4–5 fresh dill sprigs, including some leaves
  • 2 cups white vinegar (5% acidity recommended)
  • 2 cups water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse 1 pound fresh green beans and trim the ends to about 3-4 inches long.
  2. Place 2-3 crushed garlic cloves and 2 sprigs of fresh dill in each sterilized 16-ounce jar. Add 1/2 teaspoon black peppercorns and a pinch of red pepper flakes if using.
  3. Pack the green beans vertically into the jars, pressing gently but firmly.
  4. In a large saucepan, combine 2 cups white vinegar, 2 cups water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar. Bring to a boil, stirring to dissolve salt and sugar, then remove from heat.
  5. Pour the hot brine over the beans in each jar, leaving about 1/2 inch headspace. Use a utensil to release trapped air bubbles.
  6. Wipe jar rims clean, screw on lids tightly, and let jars cool to room temperature.
  7. Place jars in the refrigerator and let pickle for at least 5 days before eating. Flavor improves up to 2 weeks.

Notes

For a softer bean, blanch for 1-2 minutes in boiling water and cool immediately in ice water before packing. Use smaller, tender beans for best texture. Keep jars refrigerated and consume within 6-8 weeks. Avoid overcrowding jars to maintain crispness. Crushing garlic cloves releases more flavor.

Nutrition

Keywords: dilly beans, pickled green beans, garlic brine, homemade pickles, garden beans, easy pickling recipe, crunchy pickles

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