Pickled Green Beans

Pickled Green Beans

29
Kimber 14

"I use these in Bloody Marys, instead of celery sticks, and they are always a hit!"

Ingredients

30 m {{adjustedServings}} servings 39 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Cut green beans to fit inside pint canning jars.
  2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
  3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
  4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
  5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
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Reviews

29
  1. 35 Ratings

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These are great! People couldn't get enough of them. The earlier reviewer who says this recipe is unsafe because it isn't pressure canned is incorrect. The acid in the vinegar makes this a pickl...

I have been making Dilly Beans for years and everyone now just expects to get a jar at Christmas. If you like things a little spicy, try putting a 1/4 tsp. cayenne pepper or some red pepper fla...

your recipe didn't indicate how long before you could eat them. I called my mother and mother in law and all they could tell me was if it was the same as pickles you needed to wait 3 to 4 month...