Crunchy, tangy refrigerator pickled green beans made with garlic, dill, and a simple sea salt vinegar brine. No canning required—just pack into jars, pour over hot brine, and refrigerate for an easy snack ready in about a week.
Homemade Refrigerator Green Beans (No Canning)
In the summer, my fridge is always packed with jars of garden goodies —green beans, pickled cherry tomatoes, and half sour pickles tucked in every corner. There’s just something so good about opening the fridge and grabbing a cold, crunchy, tangy snack whenever the craving hits.
These refrigerator green beans are one of my favorites because they’re incredibly easy to make and don’t require any canning equipment or special tools. Just pack the jars with fresh green beans, pour over a simple brine, and let the fridge do all the work. After about a week, you’re rewarded with crisp, garlicky green beans!
Recipe Tips & Notes
Green beans: Use fresh green beans and trim the ends so they fit inside your jars. This makes packing easier and helps them stay fully submerged in the brine.
Dried dill weed: I prefer dried dill weed because I always have it on hand. It still gives great flavor after sitting in the brine. If you want to throw in some fresh dill to really make it pretty, go for it!
Jar packing tip: Pack the beans as tightly as possible without crushing them—this helps keep them crisp and prevents floating once the brine is added.
Flavor timing: These taste best after about a week in the fridge. Don’t be sneaky!
Let’s Pickle Our Green Beans!
Trim the ends off the green beans so they can fit into your mason jars. For any extra big guys, I’ll cut them in half!
Add the spices right on top.
Stir the sea salt so it’s completely dissolved.
And pour the brine on top of the beans in the jar.
Give them a shake!
Put them in the fridge and don’t you dare touch them for 7 days. I’m serious. I’ll be watching you. I have spies (it’s your cat).
Eat the heck out of them! Enjoy!
How to Store Them
Store them in the refrigerator for up to 3 to 4 weeks. For the best flavor, let them sit for at least 7 days before eating. This gives the brine time to fully season the green beans and develop that crisp, garlicky flavor.
If you can really wait (good luck) they taste even better after 10 to 14 days, once the flavors have fully deepened. Make sure the green beans stay fully submerged in the brine at all times for the best texture and freshness.
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Easy Refrigerator Pickled Green Beans (No Canning)
PrintIngredients
- 2 1/2 pounds fresh green beans ends trimmed
- 8 cloves garlic crushed
- 10 black peppercorns
- 1 tablespoon dried dill weed
- 2 cups water
- 1 3/4 cups distilled white vinegar
- 1/4 cup sea salt
Instructions
- Wash and trim green beans so they can fit inside mason jars. Pack green beans upright into jars as tightly as possible without crushing them.
- Evenly divide crushed garlic, peppercorns, and dried dill weed on top of the green beans inside the jars.
- In a microwave-safe bowl or saucepan, combine vinegar and water. Heat until hot, then stir in salt until fully dissolved.
- Carefully pour the hot brine into each jar, fully covering the green beans.
- Give the jars a shake to mix. Put in the refrigerator and let them sit for at least 7 days before eating for best flavor. Enjoy!
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