Pickled Green Beans

Recipe for Pickled Green Beans
Bjoern Wylezich/Shutterstock


2 pounds fresh green beans
1 teaspoon cayenne pepper
4 stems fresh dill or 4 teaspoons dill seed
4 garlic cloves
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup salt


Trim green beans into 4-inch pieces. Pack beans lengthwise into 4 hot 1-pint canning jars, leaving ½-inch head space. To each jar, add ¼ teaspoon cayenne pepper, 1 dill stem (or 1 teaspoon dill seed), and 1 garlic clove. In a medium-size saucepan, bring remaining ingredients to a boil. Pour boiling liquid over beans, leaving ½-inch head space. Run a hot knife along the inside of the jar to remove air bubbles. Wipe jar rims. Seal tightly. Process 40 minutes in a boiling-water bath (for canning and safety instructions, see the link below). Remove and cool. You’ll hear the lids “pop” when they seal. Let beans stand at least two weeks before tasting to let the flavor develop.



4 pints

Preparation Time

30 Minutes

Total Time

90 Minutes

Reader Comments

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Pickling vegetables

Is it safe to use Kosher salt for pickling vegetables or is this what pickling salt is?

can I use kosher salt for pickling

The Editors's picture

Hi, Sandra. As long as the kosher salt has no additives or anti-caking agents, it is fine to use.

Canning and Safety Instructions

Where are the canning and safety instructions that were supposed to be included?

I think the ones done in a

I think the ones done in a stone crock have to be better.