Easy Refrigerator Pickled Green Beans (No Canning)
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.
Servings 3 pint jars
Ingredients
- 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!
Notes
This recipe makes 3 pint jars or 6 half-pint jars.
Store them in the refrigerator for up to 3 to 4 weeks.