Dilly Beans

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These homemade dilly beans offer a wonderfully crisp and tangy alternative to traditional cucumber pickles. This vegan recipe uses a simple lactic fermentation process to transform fresh green or yellow wax beans into a savoury, probiotic-rich snack. Infused with fresh dill sprigs, garlic, and a hint of warmth from dried red chillies, they deliver a complex flavour profile that balances brightness with a subtle peppery heat.

Ideal as a crunchy addition to a summer salad or as a sharp garnish for a classic cocktail, these pickled beans are a versatile store-cupboard staple. They are best prepared when beans are at their most tender and seasonal. Once the fermentation process is complete, simply store the jars in the fridge to enjoy these vibrant, zesty treats throughout the coming months.

Ingredients for Dilly Beans

100g coarse sea salt
900g small, tender green beans or yellow wax beans, trimmed
6 fresh dill sprigs
6 small garlic cloves, smashed
3 small dried red chillies (such as cayenne or chilli de árbol)
1 tablespoon dill seeds
1 teaspoon black peppercorns, crushed

How to make Dilly Beans

Stir salt and 3.8L warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.

Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.

Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.

Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.

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