Pickled Dilled Green Beans

There's no need to haul out the complicated canning equipment to create an easy version of dilly beans. This recipe keeps easily for two weeks in the refrigerator.

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  • 3 pounds green beans and/or yellow wax beans
  • 3 cups water
  • 3 cups cider vinegar
  • 1 tablespoon pickling salt
  • 3 tablespoons snipped fresh dill
  • 1/2 teaspoon cayenne pepper
  • 6 cloves garlic, sliced
Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.
Place beans in an extra large bowl.
In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes 40 servings.

nutrition information

Per Serving: cal. (kcal) 14, carb. (g) 2, fiber (g) 1, pro. (g) 1, vit. A (RE) 21, vit. A (IU) 194, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, sodium (mg) 148, Potassium (mg) 78, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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