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Dilly Beans

Dilly Beans

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
RIIHI

RIIHI

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HISLOVE
123

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
74

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.
44

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!

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