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READY IN ABOUT 1¼ hrs

Crisp Pickled Green Beans

Read Reviews (58)

"This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first." — JWATTSETT

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Original recipe makes 6 - half pint jars Change Servings

2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt

1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)

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Directions

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Kitchen-Friendly View

PREP 1 hr
COOK 10 mins
READY IN 1 hr 10 mins

Footnotes

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.

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Reviews More Reviews

Most Helpful Positive Review

Apr 09, 2008

This recipe is the same as my aunt's that we have been making for years - it's one of our family tradition, too! It's a wonderful treat - they come out crisp, tasty and not too spicy. If I have beans that are irregular, I cut them into two inches pieces and then pack and process as specified. I have also substituted several dashes of cayenne pepper or our favorite hot sauce instead of using pepper flakes. I like the fresh dill best, but have also used a tsp of dill seed or dried dill weed (or a combination of the two) if I can't get dill heads.

—Neerland

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Most Helpful Critical Review

Aug 27, 2011

The taste of these dilly beans is fine, but the recipe proportions are all messed up. There is no way 2 1/2 pounds of beans will fit into six 1/2 pint jars. I believe the author meant pint jars (1/2 quart). I used 2 1/2 pounds of beans and doubled everything and put them in pint jars. I also cut the vinegar from 2 1/2C to 2C.

—VEGGIEEATER

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72 Ratings

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Aug 06, 2009

I make these - this exact recipe came from my Joy Of cooking book. I reduce the vinegar to 1 3/4 cups, add more kosher salt, crush several cloves of garlic and add 8-10 peppercorns and I usually use dried dill weed (cause fresh is hard to find!). I heat the water, vinegar and salt in the microwave while I am snipping the ends off of the green beans and cleaning them. I put the beans, garlic, dill, and peppercorns in the square tupperware container and pour the hot liquid over. Then I refrigerate for one week - they are ready to eat. YUM.

—Krista

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Jul 16, 2008

My sister-in-law gave me the recipe for these. But she adds a approx. 1/4 c apple cider vinegar. These go absolutely great in a bloody mary!

—Dylan's Mom

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Sep 18, 2008

This recipe is AWESOME!!! I use them as pickles on sandwiches. I added 1/3 a jalapeno to make it hot. To die for!!! Thanks for the recipe. It is bound to be a family fav for a long time. I have made 4 batches so far.

—Ginger Tannery

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Aug 25, 2009

Excellent! Just enough heat and very crunchy! This recipe also works well with other veggies too- cauliflower, carrots, cabbage, bell peppers, or a mixture of whatever you like.

—Jaxson13

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Jul 29, 2007

This is a really great thing to do with green beans when your garden is full of them.. I made some up to try and to my surprise they are wonderful. My 7 year old daughter loves them, a little spicy but I also added cider vinegar with the white and I also used wax beans. Very yummy will make again.

—Sarah, VT

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Aug 06, 2007

I made up some of these and couldn't wait the 2-3 weeks before I tested them. They're really yummy and the red pepper flakes givs them a kick! I couldn't find fresh dill so I used dried. The jars would look prettier with a fresh dill sprig in each one, but I still enjoy the taste of these without the fresh.

—SweetieLou

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Nutrition

Calories
8 kcal
< 1%

Carbohydrates
1.8 g
< 1%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.8 g
3%

Protein
0.5 g
< 1%

Sodium
583 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crisp Pickled Green Beans

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 8
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 583mg 23 %
** Potassium 55mg 2 %
** Total Carbohydrates 1.8g < 1 %
** Dietary Fiber 0.8g 3 %
** Protein 0.5g < 1 %
** Sugars 0.3g
** Vitamin A 5 %
** Vitamin C 7 %
** Calcium 1 %
** Iron 3 %
** Thiamin 2 %
** Niacin 2 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.