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Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I never make this recipe without thinking of picking green beans on my Uncle's Farm. I think I ate more raw green beans than I put in the basket. This is my favorite pickled bean recipe. My daughter always called them "squeaky beans." When you bite them they squeak! NO KIDDING!!!!!!

Directions

  1. If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
  2. Pare carrots and cut into sticks that are about the size of the beans.
  3. Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
  4. Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
  5. Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
  6. Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
  7. Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
  8. Remove to cool.
Most Helpful

2 5

I made this exactly as the recipe is written the first time. Beans & carrots too soft, liquid too sweet. The second time I reduced the sugar by 1 cup and reduced cooking to 10 minutes. Carrots and beans still too soft. Looked in my mother's old Kerr canning book and it recommends cooking beans only 5 minutes. I was disappointed to loose to batches. Also I wonder what type of beans are best for canning. I didn't like the bush or french varieties.