Agriculture + Lifestyle

Pickled Dill Green Beans

Posted on December 27, 2017 12:00 AM


Need a fast snack? Garnish for a salad? Maybe use up your extra vegetables before they go bad? Quick pickling is a great way to achieve all of the above and incredibly easy with few ingredients required. Pickled vegetables or fruit can actually last up to 6 months but are best when consumed in the first 2. They’re great for keeping a batch on reserve and doling out the rest to family and friends.  


A great source of vitamin C and K, green beans are easy to transform depending on what seasoning you add and how they’re prepared. While green beans are available almost all year round, the peak season for our long green friends is May through September. Notice your pickled beans losing their color in the fridge? Fret not, it’s just the vinegar talking!


To find local fruits and vegetables near you, check out our Certified Farm Market locator! 



Pickled Dill Green Beans


1 pound Fresh Green Beans

2 1/2 cups of water

2 1/2 cups of vinegar

4 garlic cloves

3 tbs salt

4 sprigs Fresh Dill

4 16 oz mason jars


Remove ends of green beans. In a large pot steam green beans for 15 minutes. Remove and run under ice-cold water for 5 minutes or until cooled off. In another pot place water, vinegar and salt. Bring to a boil let boil for 10 minutes.


Place beans one clove of garlic and a sprig of dill in a mason jar. Fill with Vinegar water. Place lid on tight. Store for 7 days in a cool place. Enjoy!


Recipe Source: Mom Foodie