Dilly Beans

Dilly Beans

35
RIIHI 0

"Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!"

Ingredients 35 m {{adjustedServings}} servings 42 cals

Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3481 mg
  • 139%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
  2. Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
  3. In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
  4. Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Tips & Tricks
Greek Green Beans

Green beans simmer with tomatoes and onions until tender and yummy.

Chef John's Sandy Beans

See how to take boring beans and make them suddenly exciting!

Footnotes

  • Note
  • Contact your local university or county extension for proper processing times and safety precautions for canning in your area.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 35

  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
HISLOVE
1/5/2004

VERY salty!!! Every other dilly bean recipe I have seen uses 2 1/2 c water 2 1/2 c vinegar to 1/4c pickleing salt. not 1 c salt

Melanie Anderson
8/20/2005

You have to really like pickled green beans to enjoy this recipe! I also grew up in Utah, and yes, this is a popular way to preserve the mother load of green beans most people grow in their gigantic gardens here. I am not a huge fan of really spicy food, so I tweaked the amount of chile peppers. I only used two that I divided between the 8 jars. It gave it a little zing, but it was not over powering. REMEMBER, THIS IS FOR 8 PINT JARS! It isn't too salty if prepared correctly. Happy Canning! :)

Dana H.
8/8/2006

The first time I tried dilly beans was over 10 years ago, and haven't had them since. I made them this summer out of our garden fare and these are delicious! On half the jars I left out the pepper and they are still delicious. I also used about 1/2 the pickling spice and 1/2 the mustard seed, and the flavor was still great. I might leave out all the pickling spice and put in all the mustard next time. Great recipe!