Quick Pickled Dilled Green Beans Recipe

by Carol Kicinski on June 3, 2014

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I used to think making pickles was something other people did – wise, earthy people who lived on idyllic farms in pastoral settings with huge farmhouse kitchens and time on their hands due to a simpler way of life. I wanted to be one of those people but sadly, my life is not simple, I don’t have a farm, a farmhouse kitchen, or any extra time on my hands. (Plus I seem to be “canning challenged” – past attempts at conventional canning have ended up with explosions, glass flying like shrapnel, and huge messes to contend with.)

And then I discovered the art of making quick pickles. I realized I didn’t have to be one of those envious people. I could make delicious pickles being exactly who I am and possessing exactly what I already have. It was then I started to pickle anything I could get my hands on.

Green beans are always easy to find and are a fun alternative to the standard cucumber pickles. They are great as a side, as a fancy addition to Nicoise Salad, and also pretty cool as a garnish in a Bloody Mary. I love to just snack on them!

Quick pickles like this will last up to a week refrigerated.

Recipe Notes: Since my Farmer’s market green beans and fresh dill from my garden are organic, I maintained the “organicness” by using Wholesome Sweeteners organic sugar, organic spices, and organic distilled white vinegar. Pickles I can feel so good about!


Quick Pickled Dilled Green Beans Recipe


2 clean (1-quart) jars
1 pound green beans, trimmed
½ medium red onion, thinly sliced
½ cup fresh dill, chopped
3 cups water
3 cups distilled white vinegar
3 tablespoons Wholesome Sweeteners organic sugar
3 tablespoons salt
2 tablespoons coriander seeds
3 teaspoons black peppercorns


Layer the beans, onions and dill in each jar evenly.
In a large saucepan, bring water, vinegar, sugar, salt, coriander seeds and peppercorns to a boil. Stir to dissolve sugar and salt. Let cool completely and pour mixture evenly into each jar. Refrigerate for at least two hours before serving. Best when made 24 hours ahead.


A gluten free recipe makes 2 quarts

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{ 2 comments… read them below or add one }

Noreen Wemple August 14, 2015 at 1:02 pm

Can I use apple cider vinegar instead?


Carol Kicinski August 19, 2015 at 10:42 am

Hi Noreen, Yes you abosultely can! xo, Carol


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