Pickled Green Beans

27 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“I use these in Bloody Marys, instead of celery sticks, and they are always a hit!” - by Kimber

Ingredients

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 1/2 cups white vinegar
2 1/2 cups water

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Metric US

Original recipe yields 4 pints

Directions

Cut green beans to fit inside pint canning jars.
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.
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.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

Nutrition

Amount Per Serving (8 total)

Calories
39 cal
2%

Fat
0.1 g
< 1%

Carbs
8.6 g
3%

Based on a 2,000 calorie diet

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Reviews (27)

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140

chellebelle

Oct. 29, 2006

"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 pickle whic..." See moreh means it is safe to water bath. You would NOT want to mess around with the 50/50 proportion of water to vinegar though, that could cause safety problems. The jars come out of the water bath with the beans looking ugly and shriveled but if you let the jars stand in your pantry for at least a couple of weeks the beans will rehydrate and look and taste just right."

SweetBasil

Jan. 18, 2004

"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 flakes in..." See more each jar with the garlic and dill."

luv2cook

Sep. 2, 2005

"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 months befo..." See morere eating???"

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