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Dilly Beans aka Pickled Green Beans


  • 2 pounds green beans
  • 2 1/2 cups apple cider vinegar 5%
  • 2 1/2 cups water
  • 1 tablespoon pickling salt
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flakes
  • 4 cloves of garlic


  1. Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a very light simmer.
  2. Wash and trim your beans so that they fit in your jar, leaving about an inch of headspace.
  3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  4. Divide the dill seed, peppercorns, red chili flakes, and garlic cloves evenly between the four jars.
  5. Pack the beans into the jars over the spices.
  6. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  7. Remove air bubble by running a plastic knife down the inside of the jar, around all sides.
  8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. (Time starts after the water begins to boil after the jars have been inserted into the canner.)
  9. Once the time is up, remove the jars from canner using canning tongs and place them on a folded kitchen towel to cool.
  10. Once jars are cool enough to handle, test seals by pushing in the center of the lid. It should not move. If you are able to push in the lid, the jar did not seal correctly and you will need to refrigerate and eat those beans within a week. If it did seal properly, store in a cool, dark place for up to a year.

Recipe Notes

IMPORTANT!!!!!!! These beans will need to 'rest' for a least two weeks before eating, to thoroughly develop their flavor.
Recipe courtesy of Old World Garden Farms