Dilly Beans31 Reviews
- Prep: 30 min
- Cook: 5 min
- Ready In: 35 min
“Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!” - by RIIHI
Original recipe yields 8 pints
- Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
- 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.
- 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.
- 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.
Amount Per Serving (32 total)
- 42 cal
- 0.9 g
- 7.2 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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..." See more"
"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 ..." See moregardens 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! :)"
"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 a..." See morend 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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