Skip to main content
Skip to store items
Skip to main navigation

Pickled Dilly Beans

Prep time
30 mins
Side dishes | Vegetables
Special Diets
Food Allergies
Dairy-free | Gluten-free
Adapted from Simply In Season, copyright 2005 by Herald Press. Used with permission.


These dilly beans will remind you of summer all winter long. Makes 5 or 6 pints.


3 lbgreen beans, washed and trimmed
  ground red pepper or crushed pepper flakes
6 clvgarlic, sliced
6 dill heads
4 cwater
2 1⁄2 ccider vinegar
1⁄4 cpickling salt


Fill a water bath canner with water and heat to a full boil. Heat another small pot of water to a boil and add new jar lids to sterilize; keep hot. While water bath is heating, put 1 clove sliced garlic, 1/4-teaspoon red pepper and 1 dill head into each of six sterilized pint canning jars. Fill jars with beans, packing them vertically and as tightly as possible. The beans should be about 1/2-inch from the top of the jars. Combine the 4 cups water, vinegar and pickling salt in a saucepan; bring to a boil. Fill the jars with this brine to 1/2-inch of the top, covering the beans. Quickly clean the rim of each jar if needed, cover with a hot lid and tighten the screw-on band until just tight. Process the jars in boiling water bath for 10 minutes. Let stand 2-4 weeks before eating.


If you have never done any canning , you can find a good tutorial of the basics online at: or check our bookshelves or your local library for books on the topic.