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5 from 6 votes

Pickled Fava Beans (Broad Beans): Easy Refrigerator Pickles

Please enjoy these quick & easy refrigerator pickled fava beans, also known as broad beans. No canning necessary! Though you could can this recipe if you desire. These pickled fava beans are delectably tangy, earthy, mildly sweet & salty, and as spicy as you desire.
Prep Time30 mins
Pickling Time (in the refrigerator)14 d
Servings: 1 quart jar


  • Fava beans (shelled or small tender whole pods)
  • 1 cup Filtered water
  • 1 cup White vinegar
  • 1 tbsp Sea salt, kosher or pickling
  • 1 tbsp Sugar
  • Fresh dill, a few sprigs (small handful)
  • Peppercorns, to taste (about a dozen per jar)
  • 2-3 cloves Fresh garlic cloves, lightly crushed
  • 1 pinch Celery seed (optional)
  • 1 pinch Red chili flakes, or 1 fresh hot chili pepper (optional)


  • Wash your fava beans of choice. You can leave small tender fava bean pods whole (finger size or smaller), or shell them and pickle the individual beans only. I recommend peeling the skin off each individual bean only if they are large and tough. Otherwise, feel free to leave the skins on!
  • Add the fresh dill, lightly crushed cloves of garlic, and peppercorns to the bottom of a clean quart jar. [ If you'd like to add a hot chili pepper (e.g. jalepeno) for some spice, or optional grape, horseradish, oak, or black tea leaves to retain a more firm texture, do so now. ]
  • Pack the prepared fava beans into the jar, trying to fit as many as possible and reduce empty air space.
  • Prepare the pickling brine by combining the vinegar, water, sugar, and salt in a saucepan on the stove. Add optional an optional pinch of celery seed and/or red chili flakes now. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool slightly before adding to the fava beans.
  • Pour the brine over the top of the fava beans until they are completely submerged. Top off with more brine or vinegar if settling occurs. Place an air-tight lid on the jar.
  • Refrigerate the jar. During the first 3 to 4 days in the refrigerator, gently tip or shake the jar to wet/rotate the top floating beans - ensuring even pickling and that no "floaters" become dry or mold. Or, use a glass/ceramic fermenting weight to keep the fava beans submerged instead.
  • For optimum flavor, allow the fava beans to marinate in the refrigerator for 2 to 3 weeks before enjoying.
  • These pickled fava beans should last in the refrigerator for up to 6 months, though I recommend to enjoy them within 3 months for best quality and flavor.


CANNING: If you intend to hot-bath or pressure can this pickled fava bean recipe, increase the vinegar-to-water ratio than what is listed above. For food safety, adjust the recipe to be about 3 times the amount of vinegar to water. For example, 1.5 cups of vinegar and 1/2 cup of water instead of 1:1.