This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeIf you love pickles and you love green beans, you’ll adore these crunchy, dilly Pickled Green Beans.

They’re easy to make and keep in the refrigerator or for canning.Add them to a charcuterie board, salads, or your next snack platter.  Meggan’s notes I credit (or blame) my German heritage for my obsession with pickled vegetables.

After all, Germany is the biggest consumer of pickles in the world (sources: here and here).Pickled beets, pickled asparagus, pickled jalapeños, pickled garlic, pickled red onions, PICKLES.I love to make and eat them, and pickled green beans are one of my favorites.

I love this recipe for pickled green beans because they turn tender-crisp in their salty, sour brine rather than mushy.These quick pickled beans are packed with flavor and ready in just a day or two (if you can even wait that long!).You can also customize with your favorite herbs, spices, and heat.

Dilly beans are great for gift-giving, school fundraisers, and cheese boards.They are also a delicious, surprising garnish on your next Bloody Mary! This sour, salty snack lasts for at least 2 weeks in the refrigerator, or process them in a canner for long-term storage.Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsPickled Green Beans Recipe

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