Tangy Pickled Green Beans

Recipe by Seashorewalker
YIELD: 10 Jars




  • In each canning jar put the dill, garlic and red pepper flakes.
  • Heat to a boil the water, vinegar and salt. Then set aside.
  • Wash beans then cook for 15 minutes.
  • Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
  • Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
  • Fill each jar with the bean pieces.
  • Fill each jar with the the liquid mixture.
  • Seal each jar and boil entire sealed jar for 15 minutes.
  • We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
  • When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
  • I usually end up making more of the liquid mixture as needed until all jars are full.
  • The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
  • Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
  • I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
  • Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.