Quick Green Bean Pickles

These quick green bean pickles are the simplest, fastest, and most foolproof way to turn your fresh green beans into tasty pickles in minutes. They're a crunchy and vinegary complement to burgers, sandwiches, grilled food, and more.

😍 Reasons to love this quick pickle recipe

1. You don't have to cook the beans. All you do is pour hot brine over them.
2. They're refrigerator pickles, so there's no canning process required, as you would for traditional dill pickles.
3. They take minutes to make and are ready to enjoy the next day.

If you're looking for more quick ways to cook with fresh vegetables and herbs, check out my recipes for Dill Cream Cheese Spread, Roasted Carrots and Asparagus, Sweet Potato and Beet Salad, Oven Roasted Jalapenos, and Roasted Potatoes and Leeks.

Jump to:

• 😍 Reasons to love this quick pickle recipe
• 🫘 Ingredients
• 🌶️ Variations
• 🔪 Instructions
• ✨ Top tip
• 🫙 Storage
• 🙋🏽‍♀️ FAQ
• 🥪 Pairing
• 📖 Recipe
• 🥒 Related Recipes
• 💬 Comments

🫘 Ingredients

Here's what you need to make quick green bean pickles.

• Green beans - About ½ pound of fresh green beans will fit into a single pint jar, so you'll want one pound to make two pint jars. Use the freshest beans you can find, and avoid ones those that are overgrown with bulging seed pods, as they can be tough. You can also use yellow or purple beans (which turn green when heated).
• Apple cider vinegar - Has a more mild and fruity flavor compared to regular white vinegar. It's not as harsh and produces more mellow pickles.
• Kosher salt - A good pickle always needs salt in the brine. I use kosher, though pickling salt may be used in an equal amount.
• Sugar - Just a little sugar for a touch of sweetness.
• Mustard seeds - A staple pickling ingredient that adds a little spice to the brine. Look for mustard seeds with the spices in the grocery store.
• Garlic - You'll need one small clove of garlic per jar of beans
• Dill flowers or seeds - If you want your quick pickled beans to taste like dilly beans, you'll need some dill. While fresh dill is good, I prefer the seeds. I cut the flowering seed heads off of my plants in the garden. Dried dill seeds, about one teaspoon per jar, would work fine, too.

See the recipe card below for the full list of ingredients and quantities.

🌶️ Variations

• Make spicy quick pickled beans with the addition of red pepper flakes.
• For sweeter pickles, use more sugar.
• Instead of dill, you could flavor the green beans with other herbs, such as basil or rosemary.
• Because the beans are not cooked, they have a fresh crunch. For a more tender pickled bean, similar to a more common dilly bean, you could blanch your beans for 1 minute in boiling water, then chill them in a bowl of ice water to stop the cooking before using in the recipe.

🔪 Instructions

Here's how to make this quick pickled green beans recipe.

🫙 Storage

Store your quick green bean pickles in a sealed jar in the fridge for up to several weeks. I've had mine last for a couple of months and they kept great, though we usually eat them sooner than that.

Of course, you want to discard your pickles if, at any point, you find they're moldy or smelling bad. These pickles have not been processed in a water bath, so they are not shelf-stable and must be kept in the fridge. That's why quick pickles are often called refrigerator pickled.

🙋🏽‍♀️ FAQ

🥪 Pairing

Here are a few dishes that pair well with these green bean pickles.

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📖 Recipe

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