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Zesty Green Beans

Featured in Healthy Eating.

Tried something bold with beans! About 2 hours start to finish. Garlic and dill kept it classic but chili spiced it up. Made 5 jars—so satisfying seeing them all lined up. Love how they’re perfect for bloody marys or quick snacks.
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Updated on Thu, 10 Apr 2025 17:52:59 GMT
A jar packed with green beans in a brine, topped with chili flakes and pine nuts. Pin it
A jar packed with green beans in a brine, topped with chili flakes and pine nuts. | tasteofmoms.com

I transform garden veggies into these zingy dilly beans every summer. The mix of dill seed, garlic and spicy chile flakes packs an incredible punch while keeping the beans super crunchy. There's nothing better than cracking open a jar in the middle of winter – whether I'm jazzing up a Bloody Mary or just munching on them straight from the jar.

What Makes These Beans Special

The spicy kick from red chile flakes keeps you reaching for another bean every time. They're super simple to make with basic ingredients and zero fancy equipment needed. I love how the beans stay wonderfully crisp even after they've been canned.

Gathering Your Supplies

Grab some snappy, firm green beans for the best texture. Regular white vinegar creates that zippy brine, and pickling salt helps everything stay nice and clear. The flavor magic happens with dill seed, fiery red chile flakes, and fresh garlic – they team up for that classic dilly bean taste you can't get enough of.

Pickling Process

Trim your beans to match your jar height and get your canning pot of water heating. Mix up your brine by simmering vinegar, water and salt together. Stand those beans upright in each jar, then sprinkle in garlic, dill seed and chile flakes. Fill jars with the hot brine, leaving a bit of headspace at the top. Boil the sealed jars and wait for that sweet popping sound as they cool down.

Customization Ideas

Want them less spicy? Just use fewer chile flakes. You can toss in some mustard seeds or black peppercorns for a flavor twist. They'll definitely upgrade your Bloody Mary game, but don't forget to try them chopped in salads or next to your favorite sandwich.

Storage Tips

For quick refrigerator pickles, they'll last about 3 weeks in the fridge. If you can them properly, they'll stay good on your shelf for a full year. You'll need to wait at least a week for the flavors to really come together, but I promise it's totally worth the patience.

A glass jar filled with green beans marinated in a flavorful liquid, garnished with red pepper flakes and spices. Pin it
A glass jar filled with green beans marinated in a flavorful liquid, garnished with red pepper flakes and spices. | tasteofmoms.com

Frequently Asked Questions

→ Why is it important to remove air bubbles?
Leaving air bubbles might mess with sealing or storage. A chopstick helps push them out to keep your jars sealed and safe.
→ Why can't I eat them right away?
It takes about a week for the flavors to blend nicely and the beans to fully pickle. That wait makes all the difference!
→ What's the deal with dill seed vs dill weed?
Dill seed holds up better for canning and tastes different compared to dill weed. They aren’t swap-friendly in this.
→ How will I know if the jars sealed properly?
When they're sealed, the lids dip inward and don’t move when pressed. You'll hear them pop as they cool and seal.
→ How long will the pickled beans stay fresh?
If sealed and stored right in a cool, dark spot, they last up to a year. Once you open a jar, keep it refrigerated and eat within a few weeks.

Zesty Green Beans

Crunchy green beans with chili flakes, fresh garlic, and dill seeds. A bold twist on the classic pickled bean, perfect for preserving summer’s produce.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
By: Ashley

Category: Healthy Eating

Difficulty: Intermediate

Cuisine: American

Yield: 48 Servings (5 pints)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 5 medium garlic cloves.
02 3 pounds of fresh green beans.
03 2 1/2 cups of water.
04 2 1/2 cups of white vinegar.
05 4 tablespoons of salt for pickling.
06 5 teaspoons of dill seed.
07 5 teaspoons of chili flakes.

Instructions

Step 01

Set up 5 pint jars and bring the boiling water bath to a boil. Warm lids in a little saucepan.

Step 02

Rinse the beans and cut them to fit your jars. Slice them in half if they're too long.

Step 03

In a pot, heat vinegar, water, and salt together until it boils.

Step 04

Stuff jars with beans, leaving about 1/2 inch at the top. Toss in 1 clove garlic, 1 teaspoon dill, and 1 teaspoon chili flakes per jar.

Step 05

Pour the boiling brine over the beans, keeping 1/2 inch space at the top. Use a chopstick to let out trapped air.

Step 06

Clean jar rims, secure lids and rings, and submerge jars in the boiling water for 10 minutes.

Notes

  1. Wait a week before tasting for the best flavor.
  2. Use dill seed, not dill weed, for this.
  3. Yields 5 jars, each 1 pint.

Tools You'll Need

  • Canning pot (for water bath).
  • Five pint jars and their lids.
  • Small saucepan.
  • A chopstick or similar tool.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No known allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 15
  • Total Fat: ~
  • Total Carbohydrate: 3 g
  • Protein: 1 g