Crisp Dilly Beans by whodunitrdr

Made  times
whodunitrdr 44

"These are one of our favorite pickled vegetables. They are great with a holiday meal or even a sandwich. Recipe from Farm Journal."
Added to shopping list. Go to shopping list.


24 servings yields 4 pints
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. Wash and stem beans but leave whole; pack beans uniformly into 4 sterilized hot pint jars.
  2. To each pint, add 1/4 teaspoon red pepper, 1 clove garlic and 1 head dill.
  3. Combine water, salt and vinegar in a saucepan.
  4. Bring to a rolling boil, pour over beans, filling to within 1/4 inch of jar top.
  5. Wipe jar rim, adjust lids.
  6. Process in boiling water bath 5 minutes. Start to count processing time when water in canner returns to full boil.
  7. Remove from water and let cool.
  8. Makes 4 pints.