Very Yummy Spicy Dilly Beans

"My hubby makes these and they are sooooooo yummy!"
photo by Mrs. Hughes photo by Mrs. Hughes
photo by Mrs. Hughes
photo by Secret Agent photo by Secret Agent
Ready In:
4 pints




  • Trim the green beans evenly and wash.
  • Boil vinegar, water, and salt in a large pot.
  • 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.
  • Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill.
  • 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.
  • Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.

Questions & Replies

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  1. 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!
  2. 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!
  3. 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.
  4. I FOLLOWED the directions more or less. Only difference is I put in red pepper flakes AND a thick slice of a super spicy fresh jalapeño AND habanero. I just opened a can to taste them and they are not even remotely spicy. I'm disappointed. What could I have done wrong? It's as if the vinegar removes the heat from the peppers. I just have 24 jars of picked beans. No spice at all. Any thoughts?


Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="" border="0" alt="Photobucket"> <img src="">
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