Refrigerator dilly beans. This is exactly the kind of recipe I love this time of year. If I've got a pound of beans and we won't be home to eat them, I don't want them going to waste. I hate waste!
All I need is a few minutes while I'm cleaning up after supper to knock out a jar of irresistibly delicious dilly green beans. One jar, a few onions, a little dill and garlic, and some this and that, and in about half an hour I've rescued another bit of summer. Yay!
They don’t take much time to make. You can whip out a quart jar while you clean up the kitchen after dinner, and the kitchen stays cool because these are refrigerator pickles. That means they remain crisp and fresh tasting with no canning required. These beans are stored in the refrigerator instead of being canned, so they keep that fresh snap everyone loves.
They'll last three weeks in the refrigerator, but I don't promise they will, because they are pretty tasty and may get eaten long before then! You'll find lots of ways to enjoy them!
When we lived on the farm, I did a lot of canning in a big water bath canner! We did not have central air, and that kitchen was like a sauna! But we did love our home-canned green beans!
Maybe your grandmother spent long summer days canning everything her big garden produced. Her shelves were lined with beautiful jars that lasted all winter. I can picture that beautiful cellar! I still genuinely admire that kind of dedication, but these days life moves a little faster, and I'm a little older.
That's why I love recipes like these refrigerator dilly beans.
Instead of heating up the kitchen for an afternoon of canning, I can make one jar of dilly beans while I'm cleaning up after dinner. By the next day, those green beans have already started absorbing all that wonderful dill and garlic flavor.
It's the best of both worlds—old-fashioned flavor with today's busy schedule.
A quick one-minute blanch sets the bright green color while keeping the beans crisp and tender. Then, an ice-water bath immediately stops the cooking so they don't get soft.
Take a look at those brilliant green beans! Blanching helps cook and tenderize the beans, kills bacteria, and stops the enzyme action. Chilling them immediately by plopping them in ice water eliminates any color change and leaves them crisp and gorgeous.
Making these couldn't be much easier.
Make the brine while the beans are taking their ice-water bath. First, stir together the vinegar, sugar, salt, garlic, and peppercorns to make the brine. Bring it just to a boil, stirring until the sugar dissolves, then let it cool to room temperature.
Layer the onions, peppercorns, red pepper flakes, and fresh dill into a clean quart jar. Stand the beans upright, packing them snugly without crushing them. Oddly enough, I had the best luck using a regular-mouth canning jar. The beans behaved a little better for me and stood at attention while I packed them.
Pour the cooled brine over everything, leaving a little headspace. Screw the lid on lightly and leave the jar on the counter for about 12 hours before refrigerating. They'll be ready to eat right away, but the flavor will continue to intensify in the fridge.
These refrigerator dilly beans are wonderful alongside burgers, barbecue, sandwiches, or fried chicken. They're also delicious chopped into pasta salad, showcased on a charcuterie board, or eaten straight from the jar whenever you're craving something crunchy and tangy. Lots of fiber and very low cal- a great snack!
Store the refrigerator dilly beans in the refrigerator.
They're delicious after about 24 hours but continue developing flavor over the next several days. They'll keep for up to three weeks, although I doubt they will last that long!
Easy refrigerator pickled green beans with dill. Make them one jar at a time when you have extra green beans.
Yes. A quick blanch helps preserve the bright color and crisp texture of refrigerator dilly beans.
Absolutely! Add extra crushed red pepper flakes or a sliced jalapeño to the jar.
I don't recommend it. Fresh brine gives the best flavor and food safety.
No. Dill green beans are refrigerator pickles and should always be stored in the refrigerator.
I think you'll love some of these recipes!
Corn Relish - Corn relish captures the cheerful colors of summer and the crunch of fresh celery, peppers, onion, and corn in a wonderfully tangy, slightly salty vinegar and sugar syrup. My husband loves this on everything!
Peach Jam - Golden peach jam you can make any day of the year using fresh or frozen peaches!
How To Freeze Corn - Everything you need to know about freezing corn for winter!
Zucchini Muffins - These tall, easy zucchini muffins taste delicious, and you can make them in just one bowl!
Slow Cooker Green Beans- When beans get more mature, these Greek-style slow cooker green beans are perfect for deep, succulent melt-in-your-mouth flavor!
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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