Tangy Pickled Green Beans

"About 20 years ago I knew a very sweet elderly lady who used to make these for us. They were always so spectacular you could never eat just one bean. She wrote the recipe for me on a little note card one day. After finding it about 6 months ago I decided to try to make these again. They taste just as wonderful as they did back then. Everyone I've passed jars of these to have gone nuts over them. I hope you enjoy them as much as we have."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
photo by Seashorewalker photo by Seashorewalker
Ready In:
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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Pam-I-Am
    I had to do it. Green Beans at 99 cents a pound is rare! I thought this recipe was really easy and liked the ratio of the vinegar/water/salt. The tast is delicious. I only boiled my GB's for 5 minutes though. I though 15 minutes would be too long and make them too soft. I also put a good amount of ice cubes on the beans after boiling to cool them down so they would not keep cooking. I guess it's up to the chef. I tried some the day after and thought they were a nice texture with the 5 minutes. I got a batch of 7 -12 oz jars.
  2. MomTo2BigKids
    I did a lot of canning this year, and we opened our first jar of these last night to have along with hot dogs and beans and some of my homemade relish Recipe #227414. They were a great side kick to the hot dogs and rolls and we just love them! Thanks!
  3. h2opools
    These are the BEST pickled beans I've ever tried! I wouldn't change a thing! I followed the directions exactly....it was very easy and they turned out PERFECT! I was so pleased with them that I gave out jars as gifts to friends and neighbors and have had tons of compliments!


I am married and have no children. I never learned to cook until about 3 years ago now I'm having a blast with it and love cooking for my husband! We're just your basic average couple next door type. This web site is my favorite on the internet as I have literally learned how to cook from it. We love to try and review new recipes as often as possible. I really got a kick out of it when after my first try at making baby back ribs they ended up being the best we had ever tasted. Thanks to this site and the wonderful chefs that post here! <br> <br>The screen name Seashorewalker comes from the fact that I love visiting the beach to collect seashells. I live in Arizona so it's a rare treat when I get to do this.
View Full Profile

Find More Recipes