Dilly Beans

July 22, 2009(updated on August 30, 2021)

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…

5 from 1 vote

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


  • 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.
  • 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.
  • Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  • Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
  • Pack the beans into the jars over the spices.
  • Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  • Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
  • Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  • Once jars are cool enough to handle, remove rings and test seals.
  • Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.
  • 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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215 thoughts on "Dilly Beans"

  • Would these be ok to make even without the boiling water bath? More like a refrigerator pickle? I’ve had great success with pickled carrots and think green beans would be a nice change.

  • I so thoroughly relate to the cooking for love thing. For the first couple of years of our cohabitation, I would always whip up meat and potatoes dishes for my husband. Only recently have I really started to move more into foods that I love, that he’ll at least eat, like your lovely sounding string bean meal.

  • Wendi, these make a fine refrigerator pickle, if you don’t want to process them in the boiling water. If that’s the case, you don’t even have to heat the brine. Just make sure you give them at least a few days in the fridge to really soak up the brine.

    MrsCatbird, the things we do for love! 😉

    Jenn FL, you should make a batch!

  • I have some pretty dumb questions about canning, and I’m wondering if you have a photo essay somewhere, kind of a basic how-to. If not, may I suggest one? I think getting a visual would help me a lot. My main questions (today, anyway) are: how far up the side of the canning jars does the water go; and why a plastic knife to let out the air? I assume it’s a metal + vinegar = bad thing, but am not sure.

    Also, how necessary is a rack, really? I have a deep pot but don’t want to explode something if I put jars in there and it’s a bad idea.

    Thanks for the post – I’ve got a photocopy of a hand-written dilly bean recipe that I’ve wanted to try but have been too unsure about the basics of canning.

    Perhaps it’ll be my first attempt!

    Beth, I don’t have a photo-essay like you’re talking about, but I’ve been meaning to do one. I will try to get it done soon, thanks for the reminder! -Marisa

    1. if you don’t have a rack for your pot, a folded up kitchen towel will protect the bottoms of your jars from getting too much direct heat.

  • I made dilly beans for the first time a couple of weeks ago. I’ve never had them so I’m really excited to see how they taste.

  • In the picture it looks like there is herby dill in the jars. Lefthand jar, bottom side, and the righthand jar on the left.

    The recipe specifically says not to use the herby dill..

    Am I missing something?

  • Sorry for the confusion, Dan. I learned after I made my pickles that it was not recommended to use herby dill. I didn’t have a chance to go back and make another batch, but I wanted to give the most up-to-date information I had.

    1. One thing I recently learned about these pickles is that if you’re planning on making them to be refrigerator pickles, make sure to reduce the salt. Without the hot water process, they can be overly salty. Just a word to the wise!

  • Thank you for this! My garden is full of green beans — and each time I have a plethora of something, you seem to have an appropriate recipe. Thanks for reading my mind.

  • Marisa, I wonder what I could have done wrong with the recipe. My brine ended up being overly salty even though I only used 1/4 cup. Other than that, these are lovely. The texture is crispy and snappy.

    1. I always use dill weed in my dilly beans. I let them sit for at least 8 weeks before we eat them. We have jars we pickled last summer that we are just opening. They are great! I have also used chili peppers when I haven’t been able to find cayenne peppers. I use either a whole cayenne pepper or 2 chili peppers. It really depends how spicy you want them. I make some spicy & some not so spicy. The longer they sit the spicier they get.

  • Danie, herby dill breaks down more quickly than dill seeds or heads, which is why it isn’t recommended. However, if you plan on using your dilly beans right away, you can get away with using the frondy stuff.

      1. Danielle, it’s just a matter of keeping an eye on them. There’s no set time at which the dill will suddenly turn to sludge.

  • Made my first batch. The finished beans look shriveled. Is that right or did I do something wrong. They were very fresh beans and I only processed for 5 mins. Thanks.

  • I just finish making 7 jars of yellow dilly beans. I’ve been doing this for years and they are a big hit with all my friends and family. They can’t get enough. But I make them different. I use some different spices. I do use fresh yellow beans from my garden and I use fresh dill heads from my garden. The dill heads look very pretty in the jar. I was just on the site because I have been putting my beans in a salted ice water brine for about an hour before I put them into the jars. I do this to maintain the crispness of the bean. But I was wonder if they would no be crisper just directly out of my garden without the salted ice water bath?

  • Marisa, i dont know if you got your answers, but 1.the water (actualy brine for dilly beans) goes 1/2inch from rim of jar thats called headspace which the vegetable also goes up to that point as well. 2.The plastic knife (for removing air bubbles is just a safety thing, as you could remotely possibly crack the jar if too vigorous in jamming it down the side of jar with a metal knife ( i did it once) 3. I also believe the rack in pot is important so the jars do not crack from direct contact. It is possible to make a rack by taking enoug extra canning jar lids to line the bottom of the pot placing them right side up(more support, but if the water is bubbling too much they may flip over? also i’ve heard of people laying a folded thick kitchen towel in bottom. Hope this helps you out, good luck…….

  • Michele, I just double-checked and in So Easy to Preserve, the processing time is five minutes. It’s a resource I trust, but if it makes you feel more comfortable, follow the processing time in the Ball Blue Book. However, nothing goes into So Easy to Preserve without being thoroughly tested, so it’s a reliable source.

  • is it okay to raw pack the beans? or is hot pack better for longer preservation? i don’t think that i can eat all those beans in three months time…

  • Elicia, I always raw pack the beans, and I find that they remain perfect for about 6-9 months. They’re still edible after that point, but the texture does start to degrade a little.

  • I made a recipe similair to this, only in each jar i added 1 tsp of crushed red pepper. If you throw 2-3 beans a little of the juice into a bloody mary, its the best thing!!

  • How do you keep the beans from floating above the brine level in the jar? Maybe I’m not packing them tight enough?

  • A quick question. I just used a different recipe to can dilly beans. I subbed kosher salt for pickling salt. So my brine was 2 cups water, 2 cups vinegar and 134 grams kosher salt (maybe a cup?). I think it was nearly double the amount of pickling salt the recipe called for to compensate for the fact that kosher salt is larger grained. I processed the jars for 5 minutes. But now the beans appear to be puckered, with little old-man wrinkles. Too much salt? Too much heat?

  • DOH! I just realized I totally screwed up. The recipe called for 4 cups vinegar, 4 cups water, and 1/2 cup pickling salt. I halved the vinegar and water, but didn’t halve the salt. I was assuming 1/2 cup pickling salt equals 134 grams (something I read on another site). So I should have added half that. Instead I added the full amount. That might explain the puckered beans.

    Still, if anyone has solid advice about subbing Diamond Crystal kosher salt for pickling salt, I’d be keen on hearing it. I’m not sure I trust the /2 cup = 134 grams measure. Can anyone confirm or offer advice? Pickling salt is impossible to find in my neighborhood.

    1. Cassie-
      If, by chance you still check this site for replies, here is what I can tell you:

      There are 28.3 grams to an ounce, and 8 ounces to 1/2 cup. So 1 cup equals 452.8 grams and 1/2 cup equals 226.4 grams. Kosher is not as dense as pickling salt, which is why you need to use more of it. 1 cup of pickling salt would equal 1 cup plus 2 tablespoons of kosher salt. As a good measure, though, it’s always best to measure by weight. That way you KNOW you aren’t over or under-salting your brines! FYI- 134 grams would have been equal to 4 ounces (1/2 cup) of salt.

      Hope that helps!

      1. Liquid (fluid) ounces are different than solid ounces! You can’t convert a weight to a volume without using the density of the substance.

  • Need to know if I did something wrong?? I followed your directions and after i took them out of the canner the beans were at the top of the jar and most of the liquid was on the bottom, ERRRR??????

  • I used this recipe and made green bean and wax bean versions. They look beautiful. Can’t wait to taste them. Thanks for the recipe.

  • Put up 12 jars of dilly beans last weekend. In half, I substituted tarragon (based on a Sunset Magazine recipe) and tried them for the 1st time last night – terrific! Possible that the leaves will disintegrate over time, but I don’t think the jars will last that long!

  • Just made four pints – they look great! I didn’t have cayenne pepper so I subbed a quarter of a jalepeno per jar. It’s going to be hard to wait 2 weeks to sample! One question, I am always left with extra brine mixture when I follow your pickle recipes. Is this bad? Am I over-filling my jars with veggies? I measure ingredients carefully and always measure the headspace.

    1. Robin, there’s always some leftover brine. It’s really hard to write a recipe that gives you the exact right amount of brine because everyone fills their jars a bit differently. Additionally, it’s better to have a bit too much as opposed to too little, as you wouldn’t want to stop mid-canning to make more brine.

  • Loved making these! Wish the green beans in the finished product were green! Mine turned an Army green — is this normal?

  • I finished making a batch of these a few hours ago, and was just wondering if the lids supposed to be raised during the cooling process? Mine already look like they’ve “popped”, but I know they haven’t. This was my first attempt at canning, and I’m paranoid I’ve done something wrong. HELP!

    1. Dawn, the lids should be concave, not raised. One thing that could have happened is that if you tightened the rings too tightly, there may not have been enough space for the air to escape during the cooling process. Raised is definitely not good.

      1. if you overpack the jars the lids raise up to,,,they say you can put them in the fridge and there still good to eat

  • So I’m really really new to canning. Tried the black raspberry jam recipe….it rocked. So then I tried a pickled snap pea recipe from a different site… They said to process for 15 min. I ended up with way over cooked, rather gross peas. Fortunately I have a lot left in my garden.

    So I was wondering if it is possible to just substitute peas for beans in this recipe and still be safe?

    1. So I’m probably too late on this, but it the processing times depend on how big your peas are, how big your jar is, what the pH of your brine is and how tightly you pack the jars. It sounds complicated, but it’s not really. If you’re using pint jars, most pickles can be safely processed for 8-10 minutes. Beans are especially thin, so you can probably get away with 5. For big fat snap peas, I’d probably do 8 minutes, but it’s worth finding another snap pea pickle recipe to check against. (or even call your local ag extenision office, they are the official word!)

  • I wish I had found your recipe before attempting a random one I found on Allrecipes.
    My question is about salt: is there a safety problem if you use significantly less, or is it just a taste issue? The recipe I followed called for the same proportion/amount of water/vinegar, but 1 teaspoon of salt in each pint jar. Thanks for any advice!

    1. The salt helps draw out the water in the beans so that it can be replaced by the vinegar brine. It seems that when you use a little bit more salt, you get a crunchier, more pickle-y bean.

  • Help! Two batches now. One sweet dilly bean, one regular dilly bean. Beans are coming out shrivelled and limp. Had carrots in the second batch, which I liked, but the beans came out looking desiccated. Taste OK, but are like leather. Suggestions?

  • I’ve been using a basic brine recipe for about 3 years which consists of 3parts water to one part vinegar ( typically 3quarts of each ) along with one cup of salt, along with whatever herbs or spices I desired.

    I’ve seen in this blog that you’re using equal parts vinegar/water to make your brine, but to me that just tastes too “vinegary”. I’ve never had a problem, but is there a potential safety issue with my brine?



    1. Todd, there is a potential safety issue with your brine. The USDA says that you should never dilute vinegar by more than half in order to keep the acidity level safe for shelf stability. I’m afraid that your 3 to 1 brine isn’t safe.

  • I love Dilly Beans, Dilly Asparagus, Dilly Carrots… Sometimes when I just have a bit of each, I make a jar of each and satisfy my Dilly craving… Same recipe, different veg…

  • I just made dilly beans but ended up using dilly herbs can I recan the beans and go to the store and get the dilly heads or dilly seeds to redo? And also what is the best way to eat the dilly beans is it heated up or just right out of the jar? I’ve never had them before and was wondering.

    1. You don’t have to open the jars and recan. I call for dill seeds instead of dill weed because they hold up better during storage. However, the dill weed won’t make the jars bad, it may just make the brine a little murky. It’s mostly an aesthetic choice. You should just eat them straight out of the jar, like you would any other pickle. Don’t heat them up, they won’t be good that way.

      1. THANK YOU so much for the information and setting my mind at ease about the ingredient I used instead of the one I should of used will know better next time.. Once again THANK YOU !!!!!

  • I just pickled some yellow wax beans,they look kinda wrinkled,where did I go wrong,what causes this?

    1. Nikki, there’s no way for me to be able to diagnose what may have gone wrong. Sometimes beans do get a little bit puckered in the canning process, so I imagine they’re probably fine.

    2. I have been canning Dilly Green Beans for 20 years. They always look a little wrinkled for a few weeks. Put them away and in a few months they will swell up again and look great! Have patience………

  • Dumb mistake: I used the herb, “Dill”, (from Trader’s Joes) as the dill in my Dilly Beans today. I didn’t read “dill seeds” in the recipe; I didn’t even know there was such a thing until I found this entry tonight on Food in Jars. What do you think they will taste like?

  • I think your beans will taste fine. The dill you used was the dried leaf from the dill and is a little less potent than the seeds but still dill. I use the dried dill in dill pickles and when that is not availible I use the seeds.
    Hope this helps.

  • I am looking for a recipe for pickled green beans that uses cinnamon sticks and is a little sweeter – no dill – my grandma used to make them and I can’t find the recipe. Anyone have any ideas?

  • We added fennel seeds, and about 1/2 t. dried lemon peel plus 2 chinese hot peppers and garlic in each jar. Turned out yummy and a great additional to salad nicoise with the beans, butter lettuce, tuna, hard eggs and tomato. Used some of the brine to make the vinaigrette, and added some fresh chopped fennel leaves (I believe they are a cousin of dill) to bring it together. Thanks for the inspiration!

  • Hi – I made these pickles last night in 12oz jelly jars. I’m very novice to canning and am wondering if it’s a problem that the beans rose during process above the level of the brine to the point that they’re touching the lid. Are they still safe to eat or should I reprocess? What causes this issue?


  • Some of my jars have beans that have bubbles on them. Is this normal? I didn’t notice this the last time I put up a batch….

  • I made these last night. I wish I could taste them right now! I’ve never had a dilly bean, so I hope I like them. I tried some with extra cayenne, some with tarragon, and some with extra garlic. Mine floated a bit, but I’m not sure how I could have prevented it- I packed those beans in there pretty tight! Thanks for the recipe!

  • Hi Marissa! I love your site and I’m new to canning. I have made a couple of batches of Dilly Beans this year and my family is hooked! My last batch however has tiny bubbles all over the beans. The jars sealed well. Do I need to be worried about these little bubbles? Also if I could bother you with the fact that my salsa, which is kind of thick, did the same thing. Is this a problem? Thanks so much for sharing your canning genius with us all 🙂

      1. Hi, I just made these beans yesterday and I put them in the fridge shortly after processing. I have active bubbles and a little bit of foam like they are carbonated. Does this mean they are bad? I checked the seals and they are pretty tight but they all have this. Are they ruined?

        1. If they are bubbling they are fermenting. They’re no good. I have had this happen occasionally with pickles. Toss them or eat them soon. If they stink, definitely toss them. DEFINITELY don’t leave them in there with the rings on, they will burst.

    1. The reason we can things is so they can be kept on a shelf in the pantry. No refrigeration necessary. They will keep at least a year.

  • This is the first year I tried canning. Since I’ve learned to cook, my interest in eating food in season and growing my own herbs has increased, so canning has naturally stemmed from that. Plus I remember my grandmother canning when I was little.

    I made these dilly beans and the cherry pickles from your web site as the first pickles I ever put up about three weeks ago. Both were easy to do, and about 4 days ago a friend and I tried them. They were great! The beans were crunchy and dill-y, and there was that hint of spice at the end. But they still tasted like green beans, too. I’m not much of a pickle fan but we polished off the whole jar this weekend! Thank you very much for the recipe.

    And everyone: it’s OK if your beans float at the top, you used the leafy dill instead of the seed, your beans got a little wrinkled, or they turned a little olive-green. Mine did and they were fine.

  • I just finished my first canning of dilly beans last week. I used a solution of 2 cups water, 2 cups white vinegar, and only 1 tablespoon of kosher salt.
    I boiled my brine and then filled one jar completely with raw green beans and spices with garlic. The second jar was only half filled with beans.
    I dropped them jars in a boiling bath with jars ratteling on bottom of pan, 10 minutes total time, I live approx. 400 feet above sea level.
    Concerned about botulism because not enough kosher salt?
    Opinions anyone?

    1. Michael, do not worry about your beans. Botulism is caused by a lack of acid in a product, not salt. You used plenty of vinegar so your pickles are safe.

  • Thanks for the quick response and time, Marisa!
    I am about to make another batch following your recipe and will compare tastes in a month or two.
    One last question:
    My pot is only 1″ taller than my jars, I was just capping the pot and letting some of the boiling water boil out, but believe than jars were covered the whole time? 10 minutes might have been way to long especially at sea level?

    1. This recipe only needs five minutes of processing time if you are under 1,000 feet in elevation. However, processing the beans for longer won’t do any harm. Sounds like at some point you need to get yourself a taller pot, but for now, you should be okay.

  • I made these in December and opened up the jar last night. THEY WERE DELICIOUS!!! They still had some crunch and reminded me of spicy dill pickles. I can’t wait to put them on a sandwich with provolone and some tasty stone ground mustard. THANK YOU!

  • These came out wonderful! Almost the same as my Aunt Alice’s recipe. I don’t have access to her recipe so I am trying to recreate it. These were missing a flavor but I have no idea what it is. However, I loved them! I will make them again.

    I do need to get better at packing them, they floated a lot! 🙂 I am sure that I will get better at it!!

  • Would you recommend using fresh dill if available? It looks so good in the jars with the cucumber.

      1. Hi Marisa,

        I’ve learned a lot at your site, thank you. I got your dilly beans recipe from Serious Eats where it said to process for 10 min. I noticed the recipe on your web site calls for 5 min. Does it matter? Which time do you recommend?

  • Hi Marisa, I made this recipe, processed the jars in a water bath for 10 min., and got good seals on all. The lids “popped” and depressed in the middle as they should. However, I noticed some dried up brine on the outsides of the jars despite the good seals. Are the beans safe to eat? I’m guessing that perhaps I didn’t leave enough headroom when I poured in the brine. Perhaps the leakage occurred before the seals sealed. I plan on making another batch tomorrow and will allow a bit more headroom.

    1. Lynne, don’t worry about a little liquid loss. It often happens during processing, particularly if there are a still bubbles tucked down under the pickles. As long as the seals are good and your liquid level didn’t drop significantly, it’s really no big deal.

  • I made these today and the beans don’t look very bright, kind of dull like raw beans. Did I not process them them long enough?

    1. Yes, when you process the beans, the heat of the canning pot cooked them slightly and they shrink a little. That’s why it’s so important to really pack the jars tightly.

  • I just did a couple of jars, but the brine changed colour. turned a clear brown, isntead of being clear, any ideas why? is this normal? safe?
    thanks for the info.

    1. Did you use apple cider vinegar? Or dill weed instead of dill seed? Either could have helped darken the brine.

  • You can also use a few carrots to “tighten” up the pack in your jars- so your beans won’t float. And, dilly carrots are, in my opinion, even tastier than dilly beans. My family always eats all the carrots first!

  • Just opened my first jar, good but face puckering sour. I might add a little sugar to the brine to mellow it out a bit.

  • Hi Marisa, I recently made your dilly beans and they turned out great. I was wondering if I can use this same recipe for quart jars? I don’t want to trim the beans down and I am not sure if I have to adjust the amount of dill seed or other ingredients. Thank you.

    1. If you can them in quarts, make sure to add five minutes to the processing time. You’ll want to double the spices, since you’re doubling the size of the jars.

  • If the dilly beans do end up floating to the top with a little poking above the brine after processing, is it better to just put them in the fridge? Thanks!

    1. That happens a lot. As long as the seals are good and there isn’t more than about an inch of bean sticking above the brine, they are still safe for pantry storage.

  • Hello! I was wondering if the garlic is necessary for the canning, or if it’s flavor only? I have a friend who is allergic to alliums but loves pickles…

  • What a great Blog Marisa! I never realized there were so many others of “us” out their. I’ve been doing my NannyO’s recipes for years as a hobby and finally a couple months ago after MUCH encouragement from many others started selling the goodies.

    We made our 1st batch of Spicy Dill Green Beans last night… 14pints and will finish another 14pints tonight!

    Stu & Davlyn

  • Hi there,
    I am new to reading your blog and so far am really enjoying the recipes. I made these dilly beans today. Following the directions exactly i had a hard time with my beans (which were more hearty and more fully of beans than the ones your pictured). Would you suggest blanching them first? I used a few of the tall jelly jars and I swear there are about 10 beans in each… I didn’t know if blanching would make them more pliable but all just mushy… your thoughts are greatly appreciated.

    1. Cholla, it sounds like your beans were too mature for canning. Once they ripen past a certain point, they aren’t that great for this application.

  • These dilly beans are delicious! But a little too salty for my tastes. Is it safe to reduce the salt? Or will this affect the quality of the brine?

    1. You can reduce the salt a little. Don’t eliminate it entirely. It pulls the water out of the beans to make room for the vinegar.

  • I’ve just made these Dilly Beans & they did not ping. I think I felt my heart break. As best I can figure out, I may have tightened the jars too much. And the stock pot I’m using is barely deep enough. I have ordered a new pot and will try again.
    Does anyone have anything to offer about newbie mistakes? I want to succeed.

    1. Make sure the rim and threads of the jar are clean. The rings and jars can be sterilised in the hot bath water but the lids can not. The lids need to be in less than boiling water or the rubber may deform. When applying the ring to the jar, finger tight only. As the jar is being processed in the water, you will most likely see bubbles indicating air escaping from the jar. This is good as it helps to make a better vacuum which is what a good seal is all about. After the hot bath of boiling water (remembering that the time starts when the water returns to a rolling boil), remove the lid to the pot, turn off the heat, and leave jars in water another five minutes. Then place on towels to cool. After cooled, if you decide to store with rings on, remove and dry ring and threads on jar. Replace ring but don’t over tightened. If you are in hard water country and have scale on your jars, add 1/2 to 1 cup of vinegar to the bath water. Hopes this helps.

  • Your book and this recipe are wonderful! On my current batch of dilly beans I didn’t pack the garlic cloves into the beans tightly and they are only half submerged in the vinegar at the top of the jar. Although I won’t eat the garlic, would this batch still be safe to store at room temperature? Thank you!

  • Losing my mind. Thought I used this recipe earlier this summer, but don’t remember the peppercorns, apple cider vinegar or chopstick! Also thought it was cayenne, not flakes. Do you have two dilly recipes?

    1. Hanna, you’re not losing your mind. I tweaked this recipe recently. The previous version used cayenne, but I felt like this was a better incarnation.

  • One addition: I almost always have a little extra space, and I like to shove a few carrot coins in the top or down the sides. They look beautiful in the jar, help keep the. beans from floating too much, and they taste delicious when pickled.

  • Hey, I was wondering if you know how I would go about pressure canning these? Will they come out soggy if they are pressure canned? I am SO new to this and I don’t have a water bath pot. I do not know the weight or time that would properly preserve these. I am about 2000 feet. Thank you!

    1. They will not be good done in a pressure canner. You can always use your pressure canner as a water bath canner.

    2. The best website to learn about canning is the USDA canning guidelines. http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning

      You need to pressure cook green beans at 11 pounds of pressure for 20 minutes so the temperature will get hot enough to kill the bacteria. Making pickle beans is different because you only need to cook the bottles of beans in a water bath. The vinegar in pickled beans help to kill the bacteria.
      To water bath you just need to boil the jars in a pot that is deep enough you can covering the jars with 1-2 inches of water. (cooking about 5-10 minutes depending on your altitude) The water bath canners come with a metal rack to help you lift the bottles out of the water but if you don’t want to buy a water bath canner you can use any deep pot. The pressure canner will be deep enough for you to put that much water in, but you will not need to close the lid tight and bring the canner up to pressure.
      You will start to time the jars when the water is at a full boil.

  • My beans came out-wrinlked, why ??
    In using the water bath do you start to time when the jars go in or when it starts to boil ??

    1. The wrinkling is normal. Over the next week or too, they should rehydrate and loose the wrinkled look. And you start the time for the water bath when the water returns to a boil, not when the jars first go in.

  • I just canned some pints of dilly beans. I left the prescribed air at the top, and properly finger tightened the rings. Air bubbles did escape the jars while boiling, and the lids sealed very well. When cool, the lids did concave a bit, indicating a vacuum. I still, however, have some air left int he jars. Is this a problem?

    1. Nope, not a problem. You occasionally loose some liquid during processing, which leaves some empty space behind.

  • I found that the quantities of pickling solution and green beans did not quite add up to four pints when using standard mouth pint jars. Having extra beans, I adjusted the ratios to 2-1/4 # green beans, 2-1/2 cups each of water and vinegar, 3 tbs. salt, and sufficient spices to accommodate five pints. This worked out better for the style jars I prefer.

    Also, I add 1/2 tsp. of coriander seed to each jar as I like the flavor (and, I have heaps of seed from the cilantro patch). Does anyone else add 1/4 tsp. Ball Pickle Crisp to each jar? Seems to be more important with cukes since beans are pretty crisp after picking anyway.

    Great recipe!

  • This year I planted a small garden and am now enjoying the fruits/veggies of my labour.
    I just picked enough green beans to make a batch of dilly beans! I have your book and loving it. Just a little confused on the water bath time though. In your book it states 5 minutes and on your website it is 10 minutes.
    Hope you can help this newbie out.

  • Sorry if you have answered this question already, but I made too many jars of dilly beans for the amount of brine I had. So, I made a half portion more of brine to fill the jars. Still ran out of brine and used all of my vinegar. I topped my jars with water…now I am worried that it could be harmful without the proper ratio of vinegar. I processed the beans and they all sealed. Are they ok to eat? Every jar also came out with air bubbles stuck to the beans. Thanks for your advice

  • While the beans are hanging out to develop their flavor should I put them on the shelf or in the refrigerator?

  • I received a jar as a present for xmas..they were amazing. i ate them all. Now Im craving more, so I bought fresh green beans and added them to the jar (which has been in the fridge). Will these be ok to eat in a week? I read someones comment about Botulism, and was wondering if the beans have to be cooked in order to be safe to eat. Thanks 🙂

    1. Cooking doesn’t impact botulism (it’s a matter of acid content, the presence of oxygen, and storage temperature). It’s not unsafe to simply add some beans to your leftover brine, but you’re not going to get the same flavor or texture as the original batch.

  • Hi there, I made these and they look great but all my beans aren’t quite submerged. I have almost an inch of brine free space, is this ok? Thank you!

    1. Nope. Dill seed has a more distinct dill flavor and doesn’t break down into sludge in the jar the way dried dill weed can.

  • I love that you used apple cider vinegar as part of your brine. Haven’t seen that done by anyone else. The proportions worked out great- the green beans, brine and spices all fit into the jars with the half-inch head space called for. The next two weeks are going to be a killer wait. Thanks for the easy recipe!

  • Have you ever made Refridgerated Dilly beans? I saw a recipe on the internet and it requires no canning or water baths. I’m wondering if it is safe to just boil the brine, pour over the beans in a regular jar and refridgerate.?? I have never canned anything, but just LOVE dilly beans! Your recipe came recommended to me but i’m afraid to do something wrong with the whole canning process and make my family sick!

    1. You can certainly make refrigerator dilly beans, but you’d need to blanch the beans in some boiling water for 30 seconds before pickling. However, it is impossible to make anyone sick with high acid foods like pickles.

  • This is the only way I would eat green beans as a child! I’m making some this weekend & hope my little guy likes them, although they’ll get eaten even if he doesn’t 🙂 I’m new to your site & have been inspired to (safely) channel my grandma & start canning 🙂

  • I notice in the photo in this post, it looks like fresh dill in the jars, but the recipe uses seed. Can I use fresh dill (since it’s what I have on hand)? If so- how much should I put in each jar? One bean-sized sprig per jar?

  • Love these dilly beans so much. Just made them for the second time yesterday. I need to make another (maybe even 2 or 3 more) batch before the holidays, I love giving this kind of stuff out for gifts!

  • I see people commenting on Bloody Mary’s. I did 2 jar of celery using this dilly bean recipe just for this purpose. I Used quart jars for longer stalks and it came out wonderful! I will use this recipe again probably using store bought celery because my 2 trial jars are going fast. Thanks

  • My green bean vines were quite prolific this year. I wanted to find something different to do with them besides eating fresh, or blanching/freezing them. I decided to give these a try. They are great! (I am not a fan of cucumber dill pickles, but I like these!) I have canned many batches of these now with your recipe. Thanks!

  • I don’t have the equipment for the hot water part, so I was just going to put them in the fridge. I see your advice is to blanch the beans first for 30 seconds if I’m going to just refrigerate them. Is there any taste/texture difference between the two methods?

    1. The unprocessed beans will be a bit crisper than the ones that you run through a boiling water bath.