Dilly Beans

Dilly Beans

RIIHI

"Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!"
Featured in Allrecipes Magazine
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 42 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3481 mg
  • 139%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Note
  • Contact your local university or county extension for proper processing times and safety precautions for canning in your area.

Reviews

Read all reviews 37
  1. 43 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 gig...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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

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 gig...

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 pe...

These are wonderful! Been making them for years and the salt to water to vinegar ratio is spot on. Love the addition of pickling spice and mustard. Try them in a bloody Mary or on your next rel...

Our family has always been given homemade dilly beans for Christmas. I wanted to make some and hoped that they would come out AT LEAST as good as the ones we are usually given. THESE WERE BETTER...

Identical to my father's recipe- If you like pickled vegetables, this one is sure to please!

I grew up in Utah and Dilly beans were all the rage. I must say it was never one of my favs. I do like how this one has peppers. I think the other person rating this did not see that this is ...

Oh my gosh these are good! I completely forgot the mustard seed and can't wait to make them again and include it. I also doubled the amount of dried peppers because my husband and I both like sp...

I did not use the musturd seed this recipe calls for since the pickling spice I used had lots already. Husband LOVED!!! Thanks!!

Other stories that may interest you