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Dilly Beans

Dilly Beans

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 1 pint 1x


This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.


  • 8 ounces green beans (thin or French beans are best)
  • 2 garlic cloves, sliced
  • 4 sprigs fresh dill*
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/2 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • 1/2 tablespoon dried dill seed* (not dried dill weed)


  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  2. Trim the green beans so they fit in jar with about 1/2” of space remaining at the top.
  3. Add the green beans, garlic and dill sprigs into the jar, squeezing them in as tightly as possible.
  4. In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, and dried dill seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  5. Once boiling, pour the brine into the jar. Tap the jar on the counter to release any air bubbles. 
  6. Discard any remaining brine, or top off the jar with extra water if any green beans are exposed at the top.
  7. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate 24 hours for best flavor. Keeps up to 1 month refrigerated (this recipe is not shelf stable).


*Dill seed are small, brown flat seeds of the dill plant that are used in canning. Don’t use dried dill weed, which is the dried green leaves of the plant. Here we used dill seed in combination with fresh dill; if you can’t find fresh dill you can omit it.

  • Category: Pickles
  • Method: Pickling
  • Cuisine: Pickles
  • Diet: Vegan

Keywords: Dilly beans, dilly beans recipe, dilly bean recipe