Description

Spicy Dilly Beans are crunchy, tangy green beans pickled in a zesty blend of vinegar, garlic, dill, and chili flakes—a fridge-pickle classic that’s a spicy, flavorful snack, side, or garnish.

Ingredients

1 lb fresh green beans, trimmed
4–6 garlic cloves, smashed or sliced
4–6 fresh dill sprigs
1 tsp crushed red pepper flakes (adjust to taste)
1 tsp black peppercorns
1 cup white vinegar
1 cup water
1 tbsp kosher salt
1 tsp sugar (optional, to balance sharpness)

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Instructions

Wash jars, lids, and rings with hot soapy water and sterilize in boiling water.
Pack each jar with dill sprigs, garlic, pepper flakes, and peppercorns, then stand green beans upright until jar is full.
In a saucepan, heat vinegar, water, salt, and sugar until simmering and dissolved.
Pour hot brine over beans, leaving ¼″ headspace. Remove air bubbles. Wipe rims and seal lids.
Let jars cool to room temperature, then refrigerate for at least 24 hours (longer—2–3 days—for bolder flavor).

Notes

Use yellow wax beans for a colorful twist or mix for visual interest.
Adjust heat by adding fresh hot peppers or extra red pepper flakes.
Process in a hot water bath if you want shelf-stable jars—follow canning safety guidelines.
Save leftover brine to dress salads, marinate other veggies, or add to Bloody Mary cocktails.