Crunchy Dill Pickle Green Beans

Here is my favorite dill pickle green beans recipe, with crisp fresh green beans, tangy dill pickle brine, garlic, and just the right amount of spices for that perfect pickled crunch.

These dill pickle green beans are always the first thing to disappear at our summer barbecues. I like to make extra jars because my kids will sneak into the fridge and eat them straight from the jar. Can’t blame them – they’re pretty addictive!

What Kind of Green Beans Should I Use?

Fresh green beans are definitely the way to go for this pickle recipe – they’ll give you that perfect crisp crunch that makes dill pickles so satisfying. Look for beans that are bright green and snap easily when you bend them, avoiding any that feel limp or have brown spots. You can use either regular green beans or the thinner French beans (haricots verts), though regular green beans tend to hold up better during the pickling process. Make sure to trim the ends before pickling, and try to cut them into similar lengths so they fit nicely in your jars and pickle evenly.

Options for Substitutions

This pickle recipe is pretty forgiving, so here are some swaps you can make:

• Distilled white vinegar: You can use apple cider vinegar instead, but stick with the 5% acidity level for safe pickling. Avoid substituting with other vinegars as they may not have the right acidity for proper preservation.
• Fresh dill: If you can’t find fresh dill sprigs, use 3 tablespoons of dried dill or dill seed instead. Fresh is better for that classic pickle flavor, but dried will work in a pinch.
• Red pepper flakes: Want more heat? Add a whole dried chili pepper to each jar. For less spice, cut the red pepper flakes in half or leave them out completely.
• Fresh green beans: Make sure your beans are fresh and crisp – avoid using older, limp beans as they won’t pickle well. You can also try this recipe with asparagus or carrots, just adjust cooking times accordingly.
• Salt: Use only pickling salt or kosher salt without additives. Table salt contains anti-caking agents that can make your brine cloudy, though it won’t affect safety.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle green beans is not trimming the beans properly – make sure to cut off both ends and size them so they fit in your jars with about half an inch of headspace to prevent them from getting mushy during the pickling process.

Another common error is not bringing your vinegar brine to a full rolling boil before pouring it over the beans, which can result in weak pickles that don’t have that sharp, tangy flavor you’re looking for.

Don’t skip blanching the green beans for 2-3 minutes in boiling water before packing them into jars, as this step helps them keep their crisp texture and bright color throughout the pickling process.

Finally, resist the urge to open your jars too early – these pickled beans need at least 24-48 hours in the refrigerator to develop their full flavor, and they’ll taste even better after a week.

What to Serve With Dill Pickle Green Beans?

These tangy pickled green beans are perfect as a snack on their own, but they really shine as part of a charcuterie board alongside cheese, crackers, and cured meats. I love serving them with grilled burgers or sandwiches since the pickled flavor cuts through rich foods beautifully. They also make a great side dish for barbecue meals – think pulled pork, ribs, or grilled chicken where you want something bright and acidic to balance out all those smoky flavors. For a simple appetizer, try them with some cream cheese and bagel chips, or just grab a few straight from the jar when you’re craving something crunchy and sour.

Storage Instructions

Refrigerate: Once your dill pickle green beans are done processing, let them cool completely before moving them to the fridge. They’ll keep for up to 2 months in the refrigerator and actually taste better after sitting for at least 24 hours – the flavors really develop overnight!

Pantry Storage: If you properly canned these using a water bath method, you can store the sealed jars in a cool, dark pantry for up to 1 year. Just make sure you hear that satisfying ‘pop’ when the lids seal properly. Once you open a jar, it needs to go in the fridge.

Serve: These pickled green beans are perfect straight from the jar as a snack or side dish. They’re great on charcuterie boards, chopped up in salads, or even as a garnish for bloody marys. Always use clean utensils when grabbing some from the jar to keep them fresh longer.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	2 weeks + 30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 100-150
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 20-25 g

Ingredients

For the brine:

• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 garlic clove, peeled

For assembling:

• 2 1/2 lb fresh green beans
• 6 large dill sprigs
• 3/4 tsp crushed red pepper flakes

Step 1: Sterilize the Jars and Prepare Equipment

Inspect six 1/2-pint canning jars for any cracks and the rings for rust, discarding any that are defective.

Immerse the jars in simmering water to sterilize them and keep warm until ready to use.

Wash new lids and rings in warm soapy water, then set aside until assembly.

Step 2: Make the Brine

• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 garlic clove, peeled

While the jars are sterilizing, combine the distilled white vinegar, water, salt, and garlic clove in a large saucepan.

Stir well and bring the mixture to a rolling boil over high heat, allowing the salt to fully dissolve and the flavors to infuse.

Step 3: Prepare the Green Beans

• 2 1/2 lb fresh green beans

Trim the green beans so they are about 1/4-inch shorter than the height of your jars.

This ensures they will fit upright without bending and allows proper headspace for the brine.

Step 4: Fill the Jars

• 6 large dill sprigs
• 3/4 tsp crushed red pepper flakes
• trimmed green beans from Step 3

Remove the sterilized jars from the simmering water and set them on a clean towel.

Place 1 large dill sprig and 1/8 teaspoon crushed red pepper flakes into each jar.

Stand the trimmed green beans upright in the jars, packing them tightly but without crushing.

Step 5: Add Brine and Seal the Jars

• boiling brine from Step 2 (without garlic)

Ladle the boiling brine (leaving out the garlic clove) into the filled jars, filling each to within 1/4-inch of the top.

Wipe the rims clean, then seal each jar with a prepared lid and ring, tightening just to fingertip tightness.

I always make sure to remove any air bubbles by running a clean utensil around the inside of each jar before sealing—it helps prevent spoilage.

Step 6: Process the Jars in a Water Bath

Place a rack in the bottom of a large stockpot and fill it halfway with water.

Bring the water to a simmer, then use a jar lifter to lower the sealed jars into the water, keeping them 2 inches apart.

Add more boiling water if needed to cover the jars by at least 1 inch.

Bring the water to a gentle simmer (not a rolling boil), cover, and process the jars for 10 minutes.

Step 7: Cool and Cure the Pickled Green Beans

Carefully remove the jars from the stockpot and let them cool to room temperature, about 8 to 12 hours.

Test the lids for a good seal—the center of each lid should not flex up and down.

Store sealed jars in a cool, dark place and allow the green beans to ferment and develop flavor for 2 to 3 weeks before enjoying.

For the best tang, I like to wait the full three weeks before opening a jar!