Pickled Green Beans

By Martha Rose Shulman

Updated December 13, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
These will keep for 2 months in the refrigerator.
Rating
4(226)
Comments
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In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.

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Ingredients

Yield:1 pint

  • 6 to 7 ounces green beans

  • 1 teaspoon coriander seeds

  • 1 teaspoon mustard seeds

  • ¼ teaspoon black peppercorns

  • 3 sprigs fresh dill

  • 1 bay leaf

  • ½ cup white wine vinegar

  • ½ cup sherry vinegar

  • ½ cup water

  • 1 tablespoon raw brown (turbinado) sugar

  • 1 teaspoon fine sea salt

  • 1 large garlic clove, quartered

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 88 calories; 1 gram fat; 3 grams fiber; 656 milligrams sodium; 2 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse green beans and break off stem ends. Put them into a pint jar, standing them up and squeezing as many into the jar as you can. There should be ½ inch of head space in the jar, so you may have to trim down some of the beans. Once you’ve cut them down to fit, take them out of the jar and sterilize the jar in a boiling water bath for 5 to 10 minutes. Using a jar grip, carefully remove the jar from the water and tip out all water.

  2. Step 2

    Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.

  3. Step 3

    In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be ¼ to ½ inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 2 months. For best results wait 2 days before eating.

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Ratings

4 out of 5
226 user ratings
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Comments

Kate

I leave the sugar out of pickling recipes entirely, especially dilly beans. It's better without!

Ednaalice

What can I sub for the sugar? My husband and I are both diabetic and cannot eat sugar.

mjjsnell

I always just toss everything into the oven at its lowest setting after a quick wash and rinse. Twenty minutes at that temp should kill any bad bacteria. No special equipment. Minimal fuss. Likewise muss...

JR

This recipe as a base is great! I modified by adding 4 tablespoons of flax, two scoops of unflavored vegan protein, and a teaspoon of salt to the dry. I added 1/4 cup of unsweetened applesauce to make up for the additional dry ingredients.

Britt Bodtker

what does she mean by seal jar? just put cap on, or are we canning here?

Recipe not useful

A pint jar is ridiculous size to use for green beans unless you want to chop them into small pieces. Also, put them in the fridge means no need to Sanitize. Just hot soapy water, rinse and dry.

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