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Quick Zesty Dilly Beans Pickle Recipe with Red Pepper and Tarragon

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A quick and easy pickled dilly beans recipe featuring fresh green beans, red bell pepper, and the unique herbal flavor of tarragon. Ready to enjoy in under 24 hours, perfect for a crunchy, tangy summer snack or side.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed and washed
  • 1 medium red bell pepper, thinly sliced
  • 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh dill, chopped (optional)
  • 3 medium garlic cloves, peeled and lightly smashed
  • 1 cup (240 ml) white vinegar (5% acidity)
  • 1 cup (240 ml) water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and trim about 1 pound of green beans, ensuring they are clean and dry.
  2. Thinly slice 1 medium red bell pepper into strips or rings.
  3. In a large saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 tablespoon kosher salt. Add 1 teaspoon black peppercorns, 3 smashed garlic cloves, and 1/4 teaspoon red pepper flakes if using. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt (about 5 minutes).
  4. Pack trimmed green beans, sliced red pepper, 2 tablespoons chopped fresh tarragon, and 2 tablespoons fresh dill (if using) evenly into clean pint-sized jars, packing fairly tight but not crushing the beans.
  5. Pour the hot brine over the packed vegetables, leaving about 1/2 inch headspace. Use a utensil to release any air bubbles by gently poking the sides of the jar.
  6. Wipe jar rims clean, seal tightly with lids, and let cool to room temperature (30 to 45 minutes).
  7. Refrigerate the jars. They are ready to eat in as little as 24 hours but taste best after 48 hours. Keep refrigerated and consume within 3 weeks.

Notes

Do not overcook the brine; boil just long enough to dissolve sugar and salt to preserve fresh flavors and bean crunch. Use fresh, firm green beans and fresh herbs for best results. Release air bubbles before sealing jars. Refrigerate and wait 48 hours for best flavor. Store sealed jars in fridge up to 3 weeks. Variations include adding jalapeño for heat or swapping tarragon for basil or thyme.

Nutrition

Keywords: quick pickled beans, dilly beans, pickled green beans, tarragon pickles, red pepper pickles, easy pickles, summer snack, crunchy pickles, homemade pickles

Find it online: https://juliamadeit.com/quick-zesty-dilly-beans-pickle-recipe-with-red-pepper-and-tarragon-easy-homemade-tutorial/