Pickled Dilly Beans

Serving size:


    • 3 lb
    • green beans, washed and trimmed
    • ground red pepper or crushed pepper flakes
    • 6 clv
    • garlic, sliced
    • 6
    • dill heads
    • 4 c
    • water
    • 2 1⁄2 c
    • cider vinegar
    • 1⁄4 c
    • pickling salt
30 minutes
Ready in
30 minutes


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

Adapted from Simply In Season, copyright 2005 by Herald Press. Used with permission.


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:http://www.freshpreserving.com/ or check our bookshelves or your local library for books on the topic.


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