Reviewed: May 28, 2012

I would like to try this recipe but am a bit nervous as the processing is for hot water bath and not pressure canning. The National Center for Food Safety states there is no safe way to process green beans in a hot bath as they are a low acid food and have a risk for botulism.

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Reviewer:

jjuliez

Reviewed: Nov. 5, 2011

I didn't have fresh dill and wasn't able to find any so I added 1 tsp dried dill weed and 1/2 tsp dried dill seed to each jar. I wanted these to be spicy so I added 1/2 of a jalapeno pepper to each jar. This is a great way to use green beans when they are on sale.

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Reviewer:

thepoetnmotion

Cooking Level: Intermediate

Reviewed: Oct. 9, 2011

This was really easy! I just made them so my rating will be for the preperation of these. I can't wait to try them and re-rate them. Thanks!!

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Reviewer:

HI6100

Cooking Level: Expert

Living In: Dearborn, Michigan, USA

Reviewed: Sep. 14, 2011

I made these green beans last year and had to look up the recipe again, so also read some of the reviews. First, my family loved them. Second, I used 1/2 the amount of red pepper flakes and there was just enough spice. I preferred the ones with the spice as I made some without. I also ran out of brine, so had to make more during the process. The jars in the picture are pts not half pints. This is a great recipe. I found the salt and vinegar ratios to be fine for us, and I packed the beans pretty tight in the jars.

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Reviewer:

Augusta

Reviewed: Sep. 10, 2011

Awesome!!!! This was the first time I ever canned anything and my Dad loves Dilly beans and I made a couple batched. some for him and some for my family. they were great! Only thing I did different is I added the garlic to the jars.

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Reviewer:

missyline

Reviewed: 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.

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Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Freeland, Maryland, USA

Reviewed: Aug. 5, 2011

First time for me canning stringbeans. These came out great. Real crisp. Added alot more red pepper flakes to each jar. Probably about a teaspoon, if I were to measure. Next time I will even add a bit more because we like it on the spicy side.

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Reviewer:

Robin

Cooking Level: Expert

Home Town: South Windsor, Connecticut, USA

Reviewed: Jul. 21, 2011

I made these a few weeks ago, & since my Ball canning book had 1/4 tsp. cayenne pepper, that's what I used. But an excellent condiment! Just enough heat. Very lovely

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Reviewer:

reJoyce

Cooking Level: Expert

Home Town: Jackson, Tennessee, USA

Living In: Gibson, Tennessee, USA

Reviewed: Jun. 17, 2011

This recipe was cake. No, really. Even *I* was able to make it and not mess it up. And under a half hour, nonetheless. I made only one change and that was adding 1/2 sliced onion, divided, to both jars. That's it. Super simple. I know I have to wait three weeks to try one but I doubt I'll wait that long. It's taking everything I have to sit here and not eat one now. It smells amazing. I'll update my review once I've been able to try one. EDITED: Tried one five hours after it first went in the fridge--THE BEST PICKLED GREEN BEANS I'VE EVER HAD. EVER. BUT, next time, I'd cut back on the salt. The longer it sits, the saltier mine got.

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