Dilly Beans

dilly beans

String beans are one of my favorite vegetables around. My idea of a perfect easy summer meal is a tangle of lightly steamed string beans, dressed with a bit of butter and salt, along side some scrambled eggs and a sliced tomato. A couple of summers ago, I ate that for dinner three or four times a week for at least a month. Of course, that was before I had to think of Scott’s likes and dislikes when making dinner and sadly, he is a string bean hater. So my perfect little meal has been relegated to a once-in-a-while, solo experience (however, it’s a trade-off I happily make for love).

Thing is, I still find myself buying string beans like they’re a four times a week vegetable, which becomes a problem when trying to keep the refrigerator eco-system balanced. That is where the dilly bean comes in. It’s a gentle, zippy little pickle that preserves my green beans for months to come (well, if they last that long) and maintains the dinnertime peace.

One thing to note about string beans. They are perfectly safe to can in a boiling water bath when you’re making pickles out of them. They are NOT safe to can without the brine unless you’re using a pressure canner. One of the few documented cases of botulism that occurred last year was because a family ate some poorly preserved green beans. So if you want to preserve your beans but you don’t want to pickle them, either get yourself a pressure canner or blanch and freeze them.

Enough safety warnings, on to the recipe…

Pickled Green Beans (aka Dilly Beans)


  • 2 pounds green beans, trimmed to fit your jars
  • 2 1/2 cups apple cider vinegar (5%)
  • 2 1/2 cups water
  • 2 tablespoons pickling or fine sea salt
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flake
  • 4 cloves garlic


  1. Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
  2. Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
  3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  4. Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
  5. Pack the beans into the jars over the spices.
  6. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  7. Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
  8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  9. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  10. Once jars are cool enough to handle, remove rings and test seals.
  11. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.
  12. These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.


Adapted from So Easy to Preserve


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235 Responses to Dilly Beans

  1. 151
    Frances says:

    I just took a batch of Dilly Beans out of the canner and I realize I nearly doubled the salt. I was planning to double the brine but then my beans only filled 5 pints. Are they ruined? Safety wise? And will they taste horrible? Thanks!

  2. 152
    Katie says:

    Hi Marisa! I made these yesterday, and some of my beans are floating above the brine by about an eighth of an inch. They were completely covered the beans with the brine before processing, and they were when I took them out of the water bath. I am wondering if they are ok to eat, or if they. Or if they might be dangerous. This is my first time pickling a veggie so sorry for my novice question!

  3. 153

    […] to make up for lost time I made tomato jam two nights in a row, followed by a double batch of dilly beansĀ (I used the recipe from the book, which uses white vinegar, cayenne pepper and no peppercorns, but […]

  4. 154
    Lynda says:

    Can you pickle beans and not put them in a water bath, to treat them like doing dill pickles?

    • 154.1
      Marisa says:

      Beans typically need the heat of the canner to soften the beans a bit. They don’t work as a refrigerator pickle all that well.

  5. 155
    Zoe says:

    Your book lists a 5 minute processing time and the website lists a 10 minute processing time. I just made a huge batch of these following the instructions in the book, are my beans still safe to eat?

    • 155.1
      Marisa says:

      They are still safe to eat. I just typically do a 10 minute processing time these days.

      • Zoe says:

        Thanks! Second question (sorry, I forgot to add). If I have two jars that have lids that didn’t seal, am I able to replace the lid and re-process in a hot water bath? Or are they doomed to the refrigerator.

        • Zoe says:

          Basically I just want to be sure that opening and re-boiling with new lids will still be safe for killing bacteria.

        • Marisa says:

          You can reprocess them, but it will impact the finished texture. I’d probably keep them in the fridge and eat them first rather than compromise their texture.

  6. 156
    Jeff says:

    I was wondering if anyone would be able to advise me the shelf life for pickled dilly beans. A few years ago, I had a very abundant year for beans and canned all I could. I found some jars on the shelf from 2012 and they tasted just great. I’m just concerned about giving them away etc. Thanks!!!!

    • 156.1
      Marisa says:

      I typically don’t give away food that’s older than 2 years, simply because I fear that other people will worry about its safety and throw it out. However, I find nothing wrong with eating pickles that are 4-5 years old, provided that the seals are good and the color and smell remain unchanged.

  7. 157
    Mary says:

    I made these last month and opened one of my jars as soon as they had sat for 2 weeks. The opened jar is still in the fridge and has several beans in it. I want to eat them, but are they still safe? They have been in the fridge ever since I first opened then last month.

  8. 158

    […] recipe below is adapted from Marisa McLellan’s excellent blog, Food In Jars. If you like canning, you owe it to yourself to get at least one of her wonderful books. I use my […]

  9. 159
    Kit says:

    Hi Marisa. I just made these. I used the tall pint jelly jars to fit my tall beans. I actually got 8 jars out of my 2 lbs of beans. The brine was enough for 6 jars, so I made another batch of brine to finish the last two jars. Are my ratios off since I ended up with double the jars ( and half again as many jars for one batch of brine)? Hoping the beans are safe! What do you think?

  10. 160
    Karyn says:

    Can I pressure can this recipe? If so, what is the pressure and time?

  11. 161
    Diane Rowe says:

    Hi …can i add white wax beans and garbanzos (chick peas) to this recipe and can i make it sweeter ,like a bean salad maybe with sugar??

    • 161.1
      Marisa says:

      It would be better to look for a recipe that is designed for a pickled bean salad than to try and remake this one into the exact thing you want.

  12. 162
    sue says:

    Hello! Does the recipe “need” garlic for safety or preservation reasons?

    I am … allergic to garlic and onions. No joke. Can this ingredient be left out?

    Thanks you!


  1. Last week I cooked… | Vegetal Matters - August 23, 2015

    […] to make up for lost time I made tomato jam two nights in a row, followed by a double batch of dilly beansĀ (I used the recipe from the book, which uses white vinegar, cayenne pepper and no peppercorns, but […]

  2. Dilly beans (pickled green beans) | Move Along People - August 1, 2016

    […] recipe below is adapted from Marisa McLellan’s excellent blog, Food In Jars. If you like canning, you owe it to yourself to get at least one of her wonderful books. I use my […]

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