Refrigerator Dilly Beans

Make a quick batch of Refrigerator Dilly Beans in no time! They're perfect for Bloody Mary's , snacks and salads. Find the recipe at !

Look at these Refrigerator Dilly Beans!

It’s that time of year when I don’t feel like making dinner when I come home from work. Wait…isn’t that like all the time?

I kid.

What I meant to say is that I don’t feel like making an elaborate dinner. I’m home from work and I am HUNGRY NOW. 

Refrigerator Dilly Beans // shutterbean

I feel like opening the fridge, eating pickles, crackers, cheese, popcorn….. well… basically I feel like snack dinner.

Refrigerator Dilly Beans // shutterbean

Bust out a jar of refrigerator pickles, pull out some yummy salami, crackers, smoked salmon and cheese. Bonus points if we eat it on a picnic blanket. Or better yet, let’s have  Bloody Marys with a ridiculous amount of these dilly beans with a big bowl of potato chips. That’s totally a meal, right?

And we’re off!

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You’ll need two quart sized jars for this recipe. Divide the garlic, red pepper flakes, and peppercorn between both jars.

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Followed by the dill!

Refrigerator Dilly Beans // shutterbean

The water, vinegar, sugar and salt goes into a saucepan. We bring it to a boil.

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But wait! Where are the beans?!

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There they are.

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Brining liquid goes into each jar.

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Fill them up!

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Put the lid on and give it a good shake.

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After about a week in the fridge we’re ready to start eating!

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The longer you wait…the better they get. If you need me…. I’ll be standing in the kitchen eating these from the fridge.

Refrigerator Dilly Beans

makes 2 quart sized jars

recipe adapted from AllRecipes

  • 2 1/2 lbs. fresh green beans
  • 2 1/2 cups distilled white vinegar
  • 2 1/2 cups water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 4 cloves garlic, peeled and thinly sliced
  • 1 bunch fresh dill weed
  • 1 teaspoon red pepper flakes
  • 1 tablespoon black peppercorns

Sterilize two quart sized mason jars. Trim green beans to 1/4 inch shorter than jars.

In a large saucepan, stir together vinegar, water, sugar and salt and bring to a rolling boil over high heat. Remove pickling liquid from heat and set aside.  Divide garlic, dill, red pepper flakes and peppercorns between two jars. Pack green beans into each jar so they are standing on their ends.

Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Cool to room temperature and seal the jars. Place jarred beans in the refrigerator for 1-2 weeks to ferment. Beans should last about a month in the fridge.


    Yummm! This is such a great idea for summer!

  • Flower Patch Farmgirl

    You’re my official foodmate.

  • Jessica H.

    I have SO much dill growing in my garden right now. Thank you for this! I don’t have green beans in my fridge at the moment, but I do have snap peas. I wonder if those would work for this!

  • Ashley

    My grandmother makes pickled green beans ( and pretty much anything she can pick from her garden). I love this quick recipe! And I’m definitely a fan of snack dinners; especially one those hot and humid summer days when cooking isn’t going to happen.

  • shelly

    oh yeah! oh yeah! oh yeah -in my best impersonation of the Kool aide guy. (…I’m excited about this recipe)

  • Eileen

    Yes! I can’t wait until our garden green beans ripen, so I can make a batch or two of these. 🙂

  • Abby

    These look incredible, Tracy! I haven’t had pickled green beans before, and this recipe seems delicious. <3

  • Ashley

    Why am I not growing dill!?!? Need to plant some ASAP so I can make these!

  • Caitlin

    jarring things always seems like a big process in my mind, but these look so easy!

  • Rosy

    Great thoughts, thanks

  • Libby Stone

    My daughter and I just made these. Can’t wait till they’re ready! Thanks for sharing. -Libby

  • Dee

    I overheard someone the other day say dilly dally and bam Dilly beans popped into my head. Since then I’ve been gathering the ingredients to make some following your recipe while my cravings got stronger. Just finished making them and wow that was easy. Now, with my sinuses clear from the brine smell and my craving at bay, must be another side effect of the brine strength lol. I can’t wait til we get to open one. I’ll give the jars at least a week but no bets after that, they’ll surely be up for grabs.
    Question though. I was really struggling getting the beans in the jars and I was at 2 1/2 lbs. but they were store bought and some didn’t look as skinny as yours in your pics. Yours looks good with the garlic coming up the side of the jars. Mine are cramped and I’m wondering if I should of backed off and left some space. Will it make a huge difference in the taste. Actually I have beans left after I stopped shoving them in the jars, enough for a grilled side dish for 3 people. Very interested in your take in how full to fill the jars. Thank you so very much for your recipe.

    • Tracy

      Mine were on the thin side. I would make sure there’s a little space so that the beans will be evenly pickled!

      • Dee

        After giving our jars a week to sit my whole family gives this recipe 5 out of 5 stars. They are absolutely delicious with the flavor being exactly like I remember as a kid. Grew up on dilly beans and pickled beets being my favorites.
        As far as the beans I chose, I mentioned mine were not as stringy as yours, they had a thicker skin it seemed. With different beans being sold out there exp. Gmo or not and I just got mine from the reg. store. I’ll definitely be on the lookout for thinner beans, probably not GMO. Matter of fact I won’t make them again unless I have the thinner beans. I found myself spitting out the thicker skins as they were just hard to chew. This was my husbands first time having them so he didn’t mind but if you’ve had them skinny, that’s the way to go.
        Thanks again for this wonderful recipe YuM!

        • Tracy

          5 out of 5! That’s awesome. The skinny beans are definitely easier to bite through. Maybe you can do a little blanching on the bigger beans before you do your next batch?

          • ltw

            but you really don’t need to blanch them before adding the brine– even if skinny?

          • Tracy

            I didn’t find I needed to!

  • joanna // jojotastic

    omg this sounds amazing. i just ordered my first book about canning and i cannot wait to dig in. definitely adding this to my list of ‘to make’ pickles!

  • Peggy

    Hi, I made these beans a week ago and opened the first jar today. They look awesome, but they are so salty you can barely eat them. What happened? Now I’m realizing that this recipe calls for 1/4 cup of salt, where most others call for a tablespoon or less. Is there any way I can get some of the salt out of my beans? Please help!!

  • Mike

    YOu just flip them to seal them right? or do you hot bath them too?

  • Rachael

    Hubby and I made these 6 days ago. I have another huge picking from my garden and couldn’t wait to try them. So I cracked a jar. Oh. My. Gosh. They have a , yummy heat to them!!!! 3 out of 4 in my house LOVED them!!!! My 4 yr old doesn’t count because he doesn’t like spicy food. Today’s big picking will be all this recipe!!!! I’m wondering what’s the shelf life on these? I mean, the refrigerator shelf life. Lol I found that both of my jars sealed themselves. And we struggled to get beans neatly in the jars. I also flipped my jars and shook them daily to make sure the beans that didn’t get covered got soaked.

  • Jordan

    How long do they stay good? And do you have to keep them refrigerated while they are sitting?

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