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Dill-Pickled Green Beans recipe

Dill-pickled green beans, sometimes called’dilly beans’.

Recipe: Dill-Pickled GreenBeans

2 pounds fresh green beans, rinsed andtrimmed4 cloves garlic, peeled8 sprigs fresh dill weed4 teaspoons kosher salt2 1/2 cups white vinegar2 1/2 cups water

  • Wash and trim green beans to fit uprightin pint-sized canning jars.
  • Place green beans in a steamer over boilingwater, cover, and cook until crisp-tender, about 2 minutes. Removefrom heat and immediately plunge beans into a large bowl or panof ice water. Drain well.
  • Pack the beans into four hot, sterilizedpint jars. Place 1 clove garlic and 2 sprigs dill weed in eachjar, against the glass. Add 1 teaspoon of salt to each jar.
  • In a large saucepan over high heat, bringvinegar and water to a boil. Pour over beans to cover.
  • Fit the jars with sterilized lids andrings and process for 10 minutes in a boiling water bath.

    Makes 4 pints.

    How to Make Pickled Green Beans with Karen Solomon

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  • Comments

    1 Comment


    Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a “bean Frencher”. The “Frencher” enables you to prepare a huge quantity of beans, split lengthwise, quickly! Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!

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