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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.


  • 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


  • Pack beans into four hot 1-pint jars to within 1/2 in. of the top.
  • Add the cayenne, garlic and dill seed to jars.
  • In a large saucepan, bring the water, vinegar and salt to a boil.
  • Carefully ladle hot mixture over beans, leaving 1/2-in. headspace.
  • Remove air bubbles; wipe rims and adjust lids. Process for 10
  • minutes in a boiling-water canner. Yield: 4 pints.
Nutritional Facts: 8 green beans equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, 83 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.