Reviewed: Oct. 29, 2009

Quick and easy recipe. I cut back a little on the salt. Good job!

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Dawn

Cooking Level: Expert

Home Town: Fort Morgan, Colorado, USA

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Reviewed: Oct. 28, 2009

yep. there good.

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JENWEITZ

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Reviewed: Sep. 19, 2009

I made a dozen of jars of these yummy beans and have to make more because my friends and family can't get enough.

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Cosmic Carmen

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Reviewed: Sep. 8, 2009

Wow, these are fantastic. Scaled by a third, and I wasn't sure how much dill to use (what is a "bunch"? I had several huge stalks I bought from a farmer's market) so I was a tad apprehensive. In the end I should have used a bit more. I used chunks of fresh cayenne peppers from my garden instead of the flakes, and added some celery seed (loved that!). I love that they are crunchy. Next time I think I'll use more garlic, and maybe a previous reviewer's suggestion of mustard seed and black peppercorns. Nummy Nummy.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 25, 2009

These are good but I found them a bit too salty. I used iodized sea salt rather than pickling salt so I'm guessing that's why. I also added ground cayenne as others suggested but they were not at all hot. I'll try fresh jalapenos next time. Will make again with 1/2 the salt called for.

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KelliK

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 17, 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.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Aug. 15, 2009

Just made some "dilly" beans today (then they're ready by Thanksgiving). I get everything fresh from farmer's market. I add 1 tsp cayenne pepper to each quart size jar instead of the flakes. My family loves these as Christmas gifts.

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highlandsranchcolorado

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Reviewed: Aug. 4, 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.

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Krista

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Reviewed: Aug. 4, 2009

This is a great recipe! I have a four year old that despises green beans, but loves pickles . . . she couldn't get enough of them. Thanks a ton!

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chadley

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Reviewed: Jul. 26, 2009

These are the best!! I just used regular green beans, but a friend of mine grows japanese green beans and they are long and skinnier, but they are delicious as well! There is nothing I would change to this recipe at all, very very good! You will not only be able to just eat one..

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JOYJON

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Reviewed: Jul. 15, 2009

These are great and easy. The only change I made was to add a few mustard seeds to the canning jars. Try these with martinis instead of an olive. Delish!

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Apr. 1, 2009

Raves from everyone I served them to! Great recipe! Chef Marian Thompson

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Feb. 21, 2009

This is a great recipe. I added more pepper flakes for the extra kick and boy did I get that kick! The beans are very firm and not soft like most recipes.

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SF_Posse

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Reviewed: Feb. 2, 2009

This are wonderful! I make these every year to give out for Christmas. They are not hard to do- buy good quality beans though.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 28, 2008

I have been looking for the recipe for what we call "dilly beans" - YOU HAD IT!!! These are great even kids love them. YUMMY!

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Ann127

Cooking Level: Expert

Living In: Apple Valley, California, USA

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Reviewed: 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.

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Ginger Tannery

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Reviewed: Sep. 1, 2008

fabulous, easy, delicious. I also added carrots and use strips of fresh chili peppers instead of dried, any kind, depending on your spice meter. I'm going to try it with cucumbers next.

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beecol

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Reviewed: 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!

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Dylan's Mom

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Reviewed: Apr. 9, 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.

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NEERLAND

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Reviewed: Aug. 29, 2007

These were wonderful! My daughters, ages 7 and 11, loved them asked kept asking for more and more! We are pickle lovers and now have added dilled green beans to our repertoire of snacks. Trust me, once you eat three... you are hooked. The red pepper gave them a nice zing - but not too hot, and they are very crunchy. I'll make these again and again - such a wonderfully healthy snack for my girls. Thanks for the recipe!!!

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