Crunchy Quick Pickled Green Beans

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Refrigerator pickled green beans are a healthy, flavorful side dish perfect for summer picnics, tasty meals, or charcuterie boards. This recipe is a great way to use up fresh green beans. 

Whether you’re growing green beans in your garden or get them fresh from a store, you need to try this easy recipe. Like quick pickles, these refrigerator dilly beans are really simple to make. 

Summer is officially my favorite season. One of the things I enjoy about this time of year is the plethora of fresh fruits, herbs and vegetables. As a matter of fact, when it comes to vegetables, green beans are one of my favorites by far. Mostly, I just quick steam and then sauté them with a little butter, garlic, salt and black pepper.

But, I wanted to try something a little different. That’s where this quick pickled green beans recipe comes in. I love how this recipe takes just 5 minutes to set up and can be enjoyed the very next day.

Here’s what you’ll need:

Ingredients in Refrigerator Pickled Green Beans

green beans – you can’t make this recipe without them 

white vinegar – acid is important in every pickle recipe for flavor, texture and preservation. 

water – water is important, not only to cover the green beans but to act as a vehicle of flavor of the other ingredients 

garlic cloves – adds great flavor 

dill – these green beans can also be called dilly green beans due to the addition of dill 

granulated sugar – helps to balance the flavor of the acid, while maintaining the crisp texture and color of the green beans

celery seed – imparts an enticing flavor 

Kosher salt – adds great flavor while maintain the integrity of the dish 

Optional Ingredients:

These ingredients are not necessary, but can make a great addition to your pickling mixture 

  • mustard seeds 
  • red pepper flakes 
  • bay leaves 
  • black peppercorns 
  • coriander seeds 

Tools You Need:

How to Make Refrigerator Pickled Green Beans

There are a lot of ways to go about making dilly green beans. This is one of the easiest. 

Step 1: Get a clean jar with a tight lid.

Step 2: Wash and trim the hard ends off of the green beans.

Step 3: If needed, you may also cut the green beans down a bit, making sure there is 1/2 inch of space left at the top.

Step 4: Lightly crush and peel the garlic.

Step 5: Boil the water and add 1/2 the salt.

Step 6: Blanch for about 30 seconds until the green beans turn bright green  

Step 7: For best results quickly remove the green beans, drain and out them in an ice bath to stop the cooking. 

Step 8: Drain and place the green beans in an empty jar. 

Step 9: Add the garlic clove.

Step 10: In a small saucepan add water, vinegar, dill, celery seeds, sugar and remaining salt. 

Step 11: Bring to a simmer and swirl to dissolve the sugar. 

Step 12: Pour the pickling brine into the jar to cover the green beans. 

Step 13: You can add a little bit more cool water to cover if the liquid is not enough. 

Step 14: Cover tightly to begin the pickling process. 

Step 15: Refrigerate for 24 hours before serving. 

Reasons to Make Quick Pickled Beans 

  • No need to sterilize jars (just start with clean ones) 
  • Recipe is easily adaptable 
  • Only needs 24 hours to get “pickled” 
  • Can use this same recipe to make refrigerator pickles 

What do these pickled green beans taste like?

These green beans are tart, crunchy and satisfying to eat. If you want to try a different spin on these, try making spicy pickled green beans by adding a few cayenne peppers to the brine. If you’re looking for a soggy or soft green bean recipe, this isn’t it. 

Serving Suggestions

  • as part of a charcuterie board 
  • brunch platters 
  • picnics
  • barbecues
Yield: 4

Crunchy Pickled Green Beans

Crunchy Pickled Green Beans

Refrigerator pickled green beans are a healthy, flavorful side dish perfect for summer picnics, tasty meals, or charcuterie boards.

Prep Time 5 minutes
Cook Time 1 minute
Additional Time 1 day
Total Time 1 day 6 minutes


  • 1/2 lb green beans (washed)
  • 1/2 cup white vinegar
  • 1/2 cup water (plus more to blanch and pickle)
  • 1 clove garlic
  • 1 tsp dried dill
  • 1 tsp cane sugar
  • 1/2 tsp celery seed
  • 1 tsp sea salt


  1. Get a clean glass jar with a tight fitting lid.
  2. Wash and trim stiff ends of the green beans. You may have to cut them down a bit to fit inside the jar. (Leave at least a 1/2 inch space at the top of the jar.
  3. Crush and peel the garlic.
  4. Boil about a quart of water with 1/2 tsp salt.
  5. Add the green beans and blanch for 30 seconds.
  6. Remove from heat and drain immediately before submerging in ice water to stop the cooking.
  7. Drain and place the beans into a mason jar.
  8. Add the garlic clove.
  9. In a saucepan, combine the vinegar,, water, salt, sugar, dill and celery seeds.
  10. Bring to a simmer. swirling to dissolve the sugar and salt.
  11. Immediately pour over the green beans.
  12. Add more water if you need to make sure that the green beans are completely covered.
  13. Cover with the lid and refrigerate for 24 hours before serving.
  14. Can be stored for up to 1 month in the fridge.

Nutrition Information



Serving Size


Amount Per Serving Calories 32Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 585mgCarbohydrates 6gFiber 2gSugar 3gProtein 1g

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