Pickled Green Beans (Dilly Beans)

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Bjoern Wylezich/Shutterstock
The Editors
4 pints
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Our Pickled Green Beans recipe is a wonderful way to preserve the fresh green beans from your garden. This recipe has a little cayenne pepper to give your pickled green beans some zip and flavor! 

If you’re from New England, you may know these as the perennial favorite: Dilly Beans!

You can easily modify the recipe by adding chili flakes or more garlic (or less!). A warning: They’ll go quickly and it’s hard to stop folks from making multiple trips to the pickle jar!

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
  1. Trim green beans into 4-inch pieces. Pack beans lengthwise into 4 hot 1-pint canning jars, leaving 1/2-inch head space. 
  2. To each jar, add 1/4 teaspoon cayenne pepper, 1 dill stem (or 1 teaspoon dill seed), and 1 garlic clove. 
  3. In a medium-sized saucepan, bring the remaining ingredients to a boil. Pour boiling liquid over beans, leaving 1/2-inch head space. 
  4. Run a hot knife along the inside of the jar to remove air bubbles. 
  5. 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.


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The Almanac Chefs

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