Dilly Beans

Serving size:
 4 Servings


    • 1 1⁄2 c
    • water
    • 3 T
    • dill (fresh, chopped, or 1 1/2 tsp. dried dill weed or seed)
    • 1⁄3 c
    • cider vinegar
    • 2 c
    • green beans (trimmed, about 1/2 lb.)
    • 2 clv
    • garlic (minced)
    • 1⁄4 t
    • crushed red pepper flakes (or to taste)
    • 1⁄2 t
    • sugar (or honey)
    • 1 t
    • canola oil (or olive oil, optional)
15 minutes
Ready in
15 minutes


This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.

Adapted from Moosewood Restaurant Cooks at Home, Copyright 1994 Moosewood, Inc.


Bring the water to a boil in a saucepan; add the beans, cover and reduce the heat. Cook 3-5 minutes; the beans should still be bright green and just tender, but not soft. Drain well and turn into a serving bowl. Add the dill and mix. In a saucepan, combine the remaining ingredients through the sugar and bring to a boil over high heat. Simmer for two minutes, then pour the hot dressing over the beans and mix well. Add the oil if desired. Let the beans stand for 10-20 minutes to allow the flavors to meld.


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