Quick Refrigerator Dilly Beans

Makes 1 quart 

  • ¾ lb green beans, trimmed to fit upright in a quart jar 
  • ¾ cup white vinegar 
  • ¾ cup water 
  • 1 tbsp kosher salt 
  • 1 tsp sugar 
  • 2 garlic cloves, smashed 
  • 1 tsp dill seeds or a few fresh dill sprigs 
  • ½ tsp mustard seeds 
  • ½ tsp black peppercorns 
  • ¼ tsp red pepper flakes (optional) 

Instructions: 

  1. Blanch the green beans in boiling water for 1 minute, then transfer to an ice bath to cool. Drain and pat dry. 
  2. Pack the beans vertically into a clean quart jar, along with garlic and dill. 
  3. In a small saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a simmer. Stir until salt and sugar dissolve. 
  4. Pour the hot brine over the beans, covering them completely. Let cool to room temperature. 
  5. Seal the jar and refrigerate for at least 24 hours. Best after 2–3 days. Keeps up to 2 weeks in the fridge.