Our Favorite Other Pickle: Dilly Green Beans


Everyone loves a pickle and when delivered in a crunchy green bean package, these pickles deliver an awesome punch.   My pickled green beans are always a favorite at every party.  And they are soooo easy to make.  You can make them in your fridge to eat fresh, or you can can them to savor all year.  Here are directions for both methods.

Dilly Green Beans
makes 4 quarts or 8 pints

  • 4 lbs of fresh green beans, washed and stems removed
  • 5 c. vinegar
  • 5 c. water
  • 1/2 c. salt
  • 2 tsp crushed red pepper
  • 1/4 c. whole mustard seed
  • 1/4 c. dill seed
  • 8 cloves of garlic

Directions for your fridge (no canning):

Prepare your beans: Wash and remove stems.

Make your brine: Bring water, vinegar and salt to a boil.

Assemble your jar of pickles: You can use a large 1/2 gallon glass jar or crock.  Heat jar or crock with hot water to temper for when you add boiling water.  (Don’t skip this step or you might have a bunch of broken glass all over when you add your brine.) Place all spices, seeds and garlic in bottom of jar. Stuff with green beans.

Brine: When brine is boiling, pour over beans.  Screw on lid of jar or weight beans down with a plate if you are using a crock.  Place in your fridge.  Pickles should be ready in a week or so.  Enjoy!

Directions for Canning:

Prepare beans: Wash and remove stems.  If you are canning in pint jars, cut beans to fit into jars.

Prepare canner: Start enough water to cover your jars in canning pot.  It usually takes a while for this amount of water to boil, so I usually start this first thing.

Make brine: Add water, vinegar and salt to pot and bring to a boil.

Prepare jars: Wash and clean jars.  Heat up with hot water to temper jars for brine. (Don’t skip this step or you might have a bunch of broken glass all over when you add your brine.) Boil jar seals to prepare for sealing.

Stuff jars: Fill jars with spices and garlic

per pint jar (double for quarts):

  • 1/4 tsp crushed red pepper
  • 1/2 tsp whole mustard
  • 1/2 tsp dill seed
  • 1 clove of garlic

Stuff jars as full as possible with beans.  Make sure no beans are sticking up above rim of jar.

Add brine: Pour boiling brine into jars leaving half inch head space. Seal using boiled seal and screw on lid.  Screw lid on tight.

Process: Process in rapidly boiling water: pint jars for 5 minutes, quarts for 10

Canned dilly green beans are good for a couple of years!  Eat and enjoy.


Related posts:

  1. Pickled Green Tomatoes
  2. Pickled Pears
  3. Refridgerator Pickled Garlic
  4. Easy Canned Whole Tomatoes
  5. Canning Chicken Stock