Easy Tangy Dilly Beans Quick Pickle Recipe with Tarragon and Garlic for Perfect Homemade Snacks
A quick and easy recipe for tangy, crisp pickled green beans flavored with fresh dill, tarragon, and garlic. Ready to enjoy in as little as 24 hours, perfect for snacking or as a flavorful side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours (including pickling time)
- Yield: 1 quart jar (about 4 servings) 1x
- Category: Snack / Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound fresh green beans (about 450 g), trimmed and washed
- 4–5 sprigs fresh dill, stems included
- 2–3 sprigs fresh tarragon
- 3–4 garlic cloves, peeled and gently smashed
- 1 cup white vinegar (240 ml) or apple cider vinegar as a substitute
- 1 cup water (240 ml)
- 1 tablespoon kosher salt (pickling or sea salt preferred)
- 1 teaspoon sugar (optional)
- 1 teaspoon whole black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Rinse the green beans and trim off the ends. Pat dry with a clean towel. The beans should be crisp and fresh for the best crunch. (Time: 5 minutes)
- Place the dill sprigs, tarragon, garlic cloves, black peppercorns, and optional red pepper flakes at the bottom of a clean quart-sized jar. Pack the green beans upright, tightly but without crushing, leaving about 1 inch (2.5 cm) of headspace at the top.
- In a small saucepan, combine the white vinegar, water, salt, and sugar. Heat over medium heat, stirring until the salt and sugar dissolve completely. Remove from heat and let it cool for a minute or two; the brine should be warm but not boiling when poured over the beans. (Time: 7-10 minutes)
- Carefully pour the warm brine into the jar over the packed beans and herbs. Ensure the beans are fully submerged but keep that 1-inch headspace to allow for expansion.
- Screw on the lid tightly. Let the jar cool to room temperature before placing it in the fridge. (Time: 30 minutes cooling)
- Wait at least 24 hours before enjoying, though flavor deepens after 2-3 days in the fridge. Shake the jar gently once a day to redistribute flavors. The beans stay crisp and tangy for up to two weeks.
Notes
Use fresh, firm green beans for best crunch. Let the brine cool slightly before pouring to avoid wilting beans. Shake the jar daily to redistribute flavors. For longer storage, consider water bath canning but refrigeration is recommended for quick pickles. Substitute tarragon with fresh basil or fennel fronds if unavailable. Adjust vinegar and sugar to control tanginess.
Nutrition
- Serving Size: About 1/4 of the jar
- Calories: 25
- Sugar: 1
- Sodium: 600
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
Keywords: dilly beans, quick pickle, pickled green beans, tarragon, garlic, homemade snacks, easy pickles, tangy pickles