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


For 6 Serving(s)


  • 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

Pickled Dilly Beans Directions

    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.

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