Refrigerator Pickles Dillie Beans

by Allison Carrol Duffy author of Preserving with Pomona's Pectin

Brine Ingredients:

1 cup white wine vinegar

1 cup water

1 Tablespoons canning/pickling salt/ or sea salt with no additive

2 teaspoons sugar


1 pound fresh green beans

1 gallon of water for blanching

1-2 trays of ice

2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers with lids.

4 teaspoons Dill seeds or 3 fresh dill heads 

4 cloves garlic

½ teaspoon red chili pepper flakes,


 Bring brine ingredients to a boil (white vinegar, water, salt and sugar) in a non-reactive pan like stainless steel

Stir to dissolve salt and sugar, once boiling turn off to cool.

Blanche String Beans in boiling water for 3 minutes. (Make sure to use 1 gallon of water per pound of beans.

Remove string beans and soak in a bowl of ice water until cool to stop cooking process.

Add ½ the spices to bottom of each jar mason. So 2teaspoon Dill Seed, 2 cloves garlic, ¼ teaspoon chili flakes.

Strain and chop the stem end of one bean to measure the height of jar. Use it as a guide to cut the stem end of the rest of the beans.

Pack beans upright snugly into the jars

Pour brine to cover beans and put lids on. (Make sure the brine is cooled enough so the beans don't cook further.)

The Dilly Beans are ready to eat in a day or two and last about 2 weeks once opened.