“Dilly” Green Beans

I love these pickled green beans. Made a batch last night. The hardest part is waiting a couple of weeks for their flavor to develop. I want to eat them now!

Dilly Green Beans

4 lbs. table‑perfect whole green beans

1 3/4 t. crushed dried hot red pepper

3 1/2 t. dried dill seed or seven fresh dill heads

7 cloves of fresh garlic, peeled

5 c. vinegar

5 c. water

1/2 c. less 1 T. pickling salt


Wash beans thoroughly.  Remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in canning jar, coming to the shoulder of the jar.  have jars clean and very hot, and lids and sealers ready in scalding water.  In each jar place one dill head or 1/2 t. dill seed, add one garlic clove, and 1/4 t. crushed hot red pepper.  Pack beans upright in jars, leaving 1 inch of head room.  Heat together the water, vinegar and salt.  When the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top.  Run a plastic knife down and around to remove trapped air.  Adjust lids, and process in a boiling water bath for 10 minutes, after the water in the canner returns to a boil.  Remove jars.  …Wait at least 2 weeks for these beans to develop their flavor.  Yield: 7 pints


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