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Pickled Green Beans Recipe

Pickled Green Beans Recipe

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
TOTAL TIME: Prep: 20 min. Process: 10 min. YIELD:28 servings


  • 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


  • 1. Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars.
  • 2. In a large saucepan, bring water, vinegar and salt to a boil.
  • 3. 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.
  • 4. 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.
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.

Nutritional Facts

8 green beans: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 83mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein.

Reviews for Pickled Green Beans

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Michelle User ID: 9191961 267865
Reviewed 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 User ID: 158954 230356
Reviewed 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 Stetzel
Field Editor Manager
Taste of Home Magazine"

martsi22 User ID: 1495699 230355
Reviewed 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."

Fonman User ID: 6441063 151403
Reviewed 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..."

bshowalter User ID: 344920 136039
Reviewed Aug. 19, 2012 Edited Jul. 7, 2015

"We tried one batch just to see what they would taste like. They were awesome!! We also added some sugar to each jar and we've since made 16 more pints. Neighbors are asking for more!! I doubled the water/vinegar ratio and it makes enough for 8 pints."

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