Pickled Green Beans27 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
Original recipe yields 4 pints
- 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.
Amount Per Serving (8 total)
- 39 cal
- 0.1 g
- < 1%
- 8.6 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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."
"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."
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