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Pickled Green Beans with Dill

Pickled green beans flavored with garlic, black peppercorns and dill. Use this recipe to also pickle Brussels sprouts and cucumbers!
Yield: two 1-inch jars
Prep Time: 15 mins
Steep Time: 7 d
Total Time: 7 d 15 mins
Servings: 8
Author: Maryanne Cabrera


  • 1 pound green beans trimmed and cut to length of jar
  • 1 Tbsp + 3 Tbsp kosher salt divided
  • 3 garlic cloves peeled and quartered
  • 2 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes
  • 1 cup fresh dill steams and leaves coarsely chopped
  • 1 ½ cup distilled white vinegar
  • 1 ½ cup water
  • 3 Tbsp granulated sugar


  • Bring 3 quarts of water plus 1 tablespoon of kosher salt to a boil. Add green beans and cook for about 1 minute, until beans are tender yet still crunchy inside. Drain and immediately soak green beans in a bowl of ice cold water. Let green beans sit until they have cooled and stopped cooking. Drain well and pat green beans dry.
  • Distribute quartered garlic, whole peppercorns, and red pepper flakes among glass jars. Add beans to jar, making sure that there is at least 1/2 inch between the top of the beans and the rim of the jar. Do not be afraid to pack the beans tightly. Set aside.
  • Wrap the chopped dill in a cheesecloth and securely tie it with kitchen twine. In a sauce pot, combine water, vinegar, sugar, and 5 tablespoon kosher salt. Add dill sachet and bring mixture to a boil over high heat. Once it boils, cover pot and remove from heat. Let mixture steep for 10 minutes. Then remove dill sachet and bring mixture back to a boil.
  • Ladle the hot mixture over the beans. Add enough liquid to cover the tops the beans. Let jar sit uncovered until liquid has cooled to room temperature. Cover jars with tight-fitting lids and place in refrigerator. Let green beans sit in the fridge for 7 days before eating. Afterwards, green beans can remain in the fridge for up to one month.