Quick Pickled Dilly Beans.

This season I grew green beans with a very specific side use in mind. I wanted pickled green beans for my bloody Mary’s. I was so excited this past weekend when I finally had a quart worth of the beans and could get to making this super simple refrigerator pickle recipe!

Bloody Marys with Dilly Beans!

Quick Pickled Beans.


2 handfuls of fresh green beans (whatever will fit in a quart sized jar)

1 1/2 C water

1 C white vinegar

3 T natural sugar

1 T pickling salt

3 T fresh dill

1 t brown mustard seeds

1 t celery seed

1 t black peppercorn

2 chili d’Arbol (more if you want them spicy!)

Cut the ends off of the green beans. Combine water, vinegar, sugar and salt in a bowl and mix until the sugar and salt are dissolved. Put remaining ingredients in a quart sized jar, add beans and using a wide-mouthed funnel add brine until the jar is full. Cap and put in the refrigerator for at least one day before devouring!


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Filed under Dairy Free, Edible Plants, From the Garden, Garden, Gluten Free, Grain Free, Pickles, Vegan, Vegetables, Vegetarian

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