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Pickled Green Beans

This recipe produces zippy little pickles, preserving 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
  • Total Time
    Prep: 20 min. Process: 10 min.
  • Makes
    4 pints

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 4 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.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutrition Facts
8 green beans: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 83mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 Free food.

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Reviews

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Average Rating:
  • Tracy
    Nov 22, 2020

    I have a question. How many days before we can start eating the beans?

  • Tanya
    Jul 26, 2020

    Love this recipe I have used it for a few years now. I always add a few cucumber spears to the jar as well.

  • Alison
    May 17, 2020

    3 of these “reviews” are from people who have not even tried the recipe! I will never understand why people feel the need to do that. This is a solid recipe that worked very well and is easy to modify with additions of things like chilli flakes, more garlic, etc.

  • Sarah
    Mar 23, 2020

    I am very excited to try these but I am not sure how long they need to sit before eating. I have read that there are lots of types of pickling and that is what determines how long they should pickle but I am not sure what that means for this recipe.

  • Ernie
    Feb 10, 2019

    The Dilly Bean recipe I use is slightly different from the amounts used for the brine to the other ingredients. I use whole toes (cloves) of garlic, red pepper flakes

  • Michelle
    Jun 11, 2017

    LOVE this recipe! Either just the way it is or sometimes I add garlic and additional pepper flakes for a little more heat. I also make mixed jars by adding things like asparagus, sweet pepper slices and slices of red onions, soooo good! Especially when pulled out at bbqs or when you want to add some spice and variety to your Caesar glass (Cheers!)

  • sstetzel
    Jul 29, 2015

    Hi Martsi22 - The vinegar in the recipe keeps the acidity high enough that they can be processed with a water bath.Happy Cooking!Sue StetzelField Editor ManagerTaste of Home Magazine

  • martsi22
    Jul 29, 2015

    I'd like to try these, but I thought green beans had to be processed in a pressure cooker. Or does all the vinegar and cayenne prevent any problems. My mom used to pickle green beans in a big crock in the cellar, and also ears of corn.

  • elsie0517
    Jul 21, 2013

    No comment left

  • Fonman
    Jul 16, 2013

    I made several batches after the first batch..They are soo good. I made two batches yesterday and increased the pepper flakes in one ( for me ) and left the pepper flakes out of the other( for my sister) Can.t wait to see how they turned out....Thanks for sharing this recipe...