Total Time
Prep 25 mins
Cook 10 mins

My hubby makes these and they are sooooooo yummy!

Ingredients Nutrition


  1. Trim the green beans evenly and wash.
  2. Boil vinegar, water, and salt in a large pot.
  3. In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar.
  4. Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill.
  5. Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours.
  6. Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.
Most Helpful

I made a few pints of these last year because we had so many green beans in the garden and we never heard of Dilly we decided to try them. They were delicious! Everyone who has tried these are surprised by how good they taste. I like putting them in my salad. This recipe goes in my annual canning cookbook! Thanks for a wonderfully refreshing treat!

Mrs. Hughes June 21, 2010

In desperation at having too many beans and not enough freezer space. I put all the excess into jars using this recipe.. they are excellent. I put them out with cheeses as a platter for guests and they just disappear. Also chopped finely into mayonnaise they make a terrific tartare type sauce to go with cooked fish. thankyou for a great recipe.

SaintAllie September 25, 2009

These are so yummy. I made with asparagus beans (also called snake beans or yard long beans) near the end of last summer. I let them sit for a few months before trying as I hear it is best to do so. I was a little skeptical as I am not a big pickle fan....but these were fabulous!! Crunchy and tart. I ate them right out of the jar, but they will be wonderful on a salad too!

FolkDiva February 15, 2009