Spicy Dilly Beans

Spicy Dilly Beans are crunchy, tangy green beans pickled with garlic, dill, and red chilies for an irresistible flavor kick. Whether you snack on them straight from the jar, stir them into cocktails, or serve them as part of a cheese board, they deliver big, bold flavor and satisfying crunch.

Why You’ll Love This Recipe

• Packed with spicy, garlicky, and herby flavor
• Naturally crisp thanks to fresh green beans and quick pickling
• Long shelf life—perfect for meal prep or gifting
• Great as a garnish, appetizer, or savory snack

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh green beans
• White distilled vinegar
• Water
• Pickling or kosher salt
• Garlic cloves
• Dill seed or fresh dill sprigs
• Red chili flakes or whole dried chilies
• Optional: mustard seeds, black peppercorns, sweet onion slices

Directions

this recipe

1. Sterilize 5 pint-sized jars by boiling or running them through the dishwasher. Keep warm until ready.
2. Wash and trim green beans to fit jars upright.
3. In a pot, combine equal parts vinegar and water with pickling salt. Bring to a boil, stirring to dissolve the salt.
4. In each jar, place garlic, dill, chili flakes or whole chilies, and optional spices.
5. Pack green beans tightly into the jars vertically.
6. Pour hot brine into jars, leaving ½ inch headspace. Remove air bubbles and seal with lids and bands.
7. Process jars in a boiling water bath for 10–15 minutes, adjusting for altitude.
8. Cool completely and store. Wait at least one week before consuming for full flavor.

Servings and timing

• Yields: About 5 pint jars (≈48 servings)
• Prep time: 25–30 minutes
• Processing time: 10–15 minutes
• Resting time: At least 1 week
• Shelf life: Up to 1 year unopened; 2–4 weeks after opening or if refrigerated

Variations

• Quick refrigerator pickles: Skip canning, refrigerate for 48 hours, consume within 2 weeks
• Extra spicy: Add jalapeño, habanero, or Thai chili
• Mixed beans: Use yellow wax beans with green beans
• Spiced-up: Add coriander, cumin, or cayenne to the spice blend

Storage/Reheating

• Store sealed jars in a cool, dark pantry up to 1 year
• Once opened or if not canned, refrigerate and consume within 2–4 weeks
• No reheating required—serve chilled or at room temperature

FAQs

1. Can I make these without canning?

Yes, just pour hot brine into jars, seal, and refrigerate. They’re ready in 48 hours.

2. How long before I can eat them?

Wait at least one week for canned beans; refrigerated ones are good after 2 days.

3. How long do they last?

Up to 1 year sealed; 2–4 weeks after opening or if stored in the fridge.

4. Why is headspace important?

It allows expansion and proper vacuum sealing during canning.

5. Can I use table salt?

No, use pickling or kosher salt to avoid cloudiness and improper preservation.

6. Is sugar necessary?

No, sugar is optional and just balances flavor. Skip it for a sharper taste.

7. Why are my beans soft?

Old beans or overprocessing can cause mushiness. Use fresh beans and don’t over-boil.

8. Do I need to adjust for altitude?

Yes, add a few minutes of processing time if you’re above 1,000 feet.

9. Can I use different vinegar?

Yes, as long as it’s 5% acidity—apple cider or white wine vinegar work well.

10. Why is my brine cloudy?

It may be due to garlic or salt; as long as it smells fine and the seal is intact, it’s safe.

Conclusion

Spicy Dilly Beans bring bold flavor and a satisfying crunch to your pantry. They’re easy to make, store well, and offer endless ways to enjoy them—from drinks to snacks to side dishes. Whether you’re an experienced canner or a fridge-pickling beginner, these spicy pickled green beans are a must-try.

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