If you're looking to preserve the freshness of green beans in the most exciting, flavor-packed way, this pickled dilly green beans with chili peppers recipe is it. With that signature snap and a bold kick from red chili peppers, these crunchy delights are an addictive addition to just about any dish—or a standout snack on their own. Whether you're into canning or just dipping your toe into the world of homemade pickles, this is one of those fresh green bean recipes you’ll come back to every summer.
And let’s be honest: dill pickles are great, but spicy dilly beans? Next level. These beans aren’t just good as a side or garnish—they elevate Bloody Marys, charcuterie boards, or even a classic green bean casserole when you want to surprise your guests with something briny and bold. This recipe walks the line between a nostalgic homemade staple and something a little more daring.
Pickled Dilly Green Beans with Chili Peppers
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Condiment, Side Dish, Snack
Cuisine American
4 pint-sized glass canning jars with lids and bands (sterilized)
Large stockpot for water bath canning
Jar lifter or tongs (to safely remove jars)
Canning funnel (optional but super helpful)
Ladle (to pour brine without spills)
Kitchen towel or rack (for cooling jars)
For the beans
- 2 pounds fresh green beans stringless, ends trimmed
- 6 cloves garlic peeled and lightly smashed
- 6 fresh red chili peppers like Fresno or serrano, halved lengthwise
- 6 heads fresh dill or 2 tablespoons dried dill seed
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black peppercorns
For the brine
- 2½ cups white distilled vinegar 5% acidity
- 2½ cups water
- 3 tablespoons kosher salt
- 1 tablespoon sugar optional, to slightly mellow the tang
Step 1: Prepare your jars and green beans
Wash and sterilize your canning jars in boiling water, then let them air dry. Rinse the green beans thoroughly and trim both ends. Make sure they’re short enough to fit into the jars with about ½ inch of headspace at the top.
Step 2: Pack the jars
In each sterilized jar, place:
1 garlic clove
1 halved chili pepper
1 sprig of dill or ½ tablespoon dill seed
A pinch of mustard seeds and black peppercorns
Then, tightly pack the trimmed green beans vertically into each jar. You want them snug but not crushed.
Step 3: Make the brine
In a medium saucepan, combine vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Once boiling, remove from heat.
Step 4: Pour the brine
Using a ladle and canning funnel, pour the hot brine over the green beans in each jar, leaving about ½ inch of headspace. Tap the jars gently on the counter to release air bubbles, then seal them tightly with lids and bands.
Step 5: Process (optional for shelf-stable)
If you plan to store these outside the fridge:
Place jars in a boiling water bath, ensuring water covers the tops by 1 inch.
Process for 10 minutes, then carefully remove and let cool on a towel or rack.
Once cooled, check that lids have sealed (they shouldn’t pop when pressed).
If you’re refrigerating, just let the jars cool at room temperature and pop them in the fridge.
Pairings
Pickled dilly green beans with chili peppers are incredibly versatile and pair beautifully with a range of dishes:
- Charcuterie boards – Their crunch and spice cut through rich cheeses and cured meats.
- Bloody Marys – Use them as a garnish for a briny, spicy twist that’s more exciting than a celery stalk.
- Burgers and sandwiches – Tuck them into a grilled burger or alongside a pulled pork sandwich for a punch of acidity.
- Grilled meats – Especially with smoky barbecue or spiced chicken; they bring a fresh, zesty balance.
- Tuna salad or egg salad – Finely chop them and stir into creamy salads to add texture and tang.
They also make an incredible topper for a deconstructed green bean casserole or any dish where you’d use pickled onions.
FAQs
1. Can I use canned beans instead of fresh green beans?
No, it’s best to use fresh green beans for this recipe. Canned beans are too soft and won’t hold up to pickling—they'll lose their crispness. However, if you're looking for canned beans recipe ideas, try using those for hearty salads or mixed beans recipes instead.
2. What kind of green beans work best?
Use firm, young green beans—often called string beans or snap beans. Haricot verts (French green beans) can work, too, but they’re thinner and may get soft quicker. Avoid overripe beans, which may be tough and fibrous.
3. How spicy are these pickled beans?
They’ve got a kick, but it’s balanced. The red chili peppers add heat, but you can adjust by using fewer peppers or choosing milder varieties. For truly fiery spicy dilly beans, you can add dried chili flakes or even jalapeño slices to each jar.
4. How long should I wait before eating them?
For the best flavor, wait at least 5 days. A week is ideal for the dill and chili to fully infuse the beans. If you've canned them, give them a couple of weeks for the flavors to mature.
5. Can I store these without canning them?
Yes! If you’re making refrigerator pickles, just skip the boiling water bath. They’ll last up to 3 weeks in the fridge. But for spicy dilly beans canning that last all year, water bath processing is the way to go.
