Quick Pickled Beans With Garlic and Dill

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READY IN: 25mins
Recipe by Chef mariajane

You won't have to wait long for these pickles - a speedy overnight stint in the fridge has them bursting with classic dill flavour, which will intensify the longer they sit (they will keep for up to 4 days). Be sure to use non-iodized, or pickling salt, table salt can turn pickled foods dark and make the brine cloudy.

Ingredients Nutrition


  1. In a 5-cup canning jar or a heatproof glass container, place garlic cloves, pickling spice, dill and 3-8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.
  2. In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 minutes.
  3. Pour the hot brine into the jar, filling to about 1/4 in,. below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.

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