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Pickled Green Beans

 Pickled Green Beans
This recipe produces zippy little pickles and preserves my green beans for months to come…if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
28 ServingsPrep: 20 min. Process: 10 min.

Ingredients

  • 1-3/4 pounds fresh green beans, trimmed
  • 1 teaspoon cayenne pepper
  • 4 garlic cloves, peeled
  • 4 teaspoons dill seed or 4 fresh dill heads
  • 2-1/2 cups water
  • 2-1/2 cups white vinegar
  • 1/4 cup canning salt

Directions

  • Pack beans into four hot 1-pint jars to within 1/2 in. of the top.
  • Add cayenne, garlic and dill seed to jars.
  • In a large saucepan, bring water, vinegar and salt to a boil.
  • Carefully ladle hot liquid over beans, leaving 1/2-in. headspace.
  • Remove air bubbles and adjust headspace, if necessary, by adding hot
  • mixture. Wipe rims. Center lids on jars; screw on bands until
  • fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • Yield: 4 pints.
Nutritional Facts: 8 green beans equals 9 calories,

2 of 2

Pickled Green Beans (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, 83 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.