Dilly Beans Recipe - Allrecipes.com
Dilly Beans Recipe
  • READY IN 35 mins

Dilly Beans

Recipe by  

"Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 pints Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 35 mins

Footnotes

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

Most Helpful Positive Review
Aug 20, 2005

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 gigantic gardens here. I am not a huge fan of really spicy food, so I tweaked the amount of chile peppers. I only used two that I divided between the 8 jars. It gave it a little zing, but it was not over powering. REMEMBER, THIS IS FOR 8 PINT JARS! It isn't too salty if prepared correctly. Happy Canning! :)

 
Most Helpful Critical Review
Jan 05, 2004

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

 
Aug 08, 2006

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 pepper and they are still delicious. I also used about 1/2 the pickling spice and 1/2 the mustard seed, and the flavor was still great. I might leave out all the pickling spice and put in all the mustard next time. Great recipe!

 
Jan 26, 2009

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 relish tray.

 
Sep 02, 2008

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! I followed the recipe exactly, but threw in a tiny bit more garlic for our Italian tastes! I will be making these every year from now on! P.S. This was only my second time canning! Give 'em a try!

 
Mar 07, 2006

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

 
Aug 05, 2004

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 a recipe for 8 jars, so one cup salt does not sound all that bad to me

 
Sep 09, 2007

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

 

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Nutrition

  • Calories
  • 42 kcal
  • 2%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 3481 mg
  • 139%

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

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