Pickled Green Beans

Recipe for Pickled Green Beans
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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. 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.