Dilly Beans


2 pounds fresh green beans, stems removed
8-10 sprigs fresh dill
4 medium cloves garlic, sliced lengthwise
4 cups cider vinegar (5% acidity)
2 cups water
3 tablespoons coarse or pickling salt
1-1/2 teaspoons fennel seeds
1 teaspoon hot red-pepper flakes


Wash beans, then cut into lengths ½ inch shorter than jar. Fill a 3- to 4-quart pot with enough water to cover the beans by an inch. Set pot over high heat, bring to a boil, and cook just 1-½ minutes. Drain, then plunge into ice water to stop cooking; drain. Pack beans tightly into fully sterilized jars. Add 2 or 3 sprigs of dill and a few slices of garlic to each jar.

Add vinegar, water, salt, fennel, and flakes to the pot. Over high heat, bring mixture to a boil. Boil 1 minute, then pour over beans, filling each jar to ½ inch from top. Remove air bubbles by tapping jars lightly; wipe rims with a clean towel. Cover at once with metal lids, and screw on bands. Process in a boiling-water bath for 15 minutes.


4 pints

Preparation Time

45 Minutes

Total Time

70 Minutes

Reader Comments

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Does the vinegar make the

Does the vinegar make the beans safe to process in a water bath? I was under the impression that all beans needed to be processed in a pressure cooker.

Hi, Laura, These Dilly Beans

The Editors's picture

Hi, Laura, These Dilly Beans are a fancy name for dill pickle beans. When pickling, a water bath is safe due to the added acid (vinegar), but you are correct that when canning green beans, pressure canning is the method used.