Pickled Green Beans

Pickled Green Beans

29 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Kimber
Recipe by  Kimber

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

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Ingredients

Adjust Servings

Original recipe yields 4 pints

Directions

  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)

Rate This Recipe
chellebelle
149

chellebelle

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 which 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
102

SweetBasil

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 each jar with the garlic and dill.

luv2cook
56

luv2cook

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 before eating???

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 39 cal
  • 2%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 8.6 g
  • 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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