Karla's Dilly Beans - Delicious Pickled Green Beans

What You'll Need

  • 2 lbs. green beans washed and trimmed to fit your jars
  • 1/4 cup pickling salt
  • 1 tsp. cayenne pepper (or more if you like it spicy)
  • 4 tsp. dill seed
  • 8 cloves garlic peeled
  • 2 1/2 cup white vinegar (5%)
  • 2 1/2 cups water

This recipe uses the water bath canning and vinegar-brine pickling methods. Always make sure you follow all safety guidelines outlined by the USDA when canning anything.

There’s nothing like showing up to a party with a recipe that wows everyone’s taste buds. Especially when you’ve got tricks up your sleeve like adding a slice of red beet to the vinegar-brine when packing pickle jars to get a beautiful ruby color in alternating batches.

Today, I’m excited to share with you a recipe that will allow you to do just that - my famous ‘Dilly Beans’ pickled green beans recipe. Seriously, I can’t get enough of these tasty little things! So what are we waiting for? Soon you’ll have a delicious batch of festive dill-pickle green beans ready to eat.


This recipe makes 4 wide mouth pint jars of Dilly Beans - enough to have two jars for the party, one for you and another to keep the neighbors smiling :).

1) Prepare Your Ingredients

Wash and trim your green beans so they fit in your jars of choice. If you have particularly long beans it is best to cut them in half. Get all your other ingredients out on the counter and ready to go. 

2) Make Your Brine & Raw-Pack Your Jars

Combine your vinegar, water and pickling salt in a medium non-reactive sauce pan and bring it to a boil. 

While it is heating, pack the green beans into your cleaned and sterilized jars. Leave 1/2-inch headspace. To each jar, add 1/4 to 1/2 teaspoon cayenne pepper, 2 cloves of garlic and 1 teaspoon of dill seed. 

3) Pour the Brine into Your Jars

Once your brine comes to a boil, pour the boiling liquid over the green beans and spices to fill the jars. Make sure to leave the 1/2-inch head space you created when packing your jars. Use a bubble remover or plastic knife to remove any air bubbles from the jars by running it around the interior of the jar. Wipe the rims of the jars with a clean rag and put on the lids and rings.

4) Time to Process - Almost Done

Process this recipe for 10 minutes at a boil. Remove the jars and place on a temperature neutral surface like a clean rag or cutting board so as not to shock the jars.

These beans want to hang out in a cool dark place for at least two weeks before eating. This ensures they develop their delicious flavor. In no time you’ll be boasting four crispy, crunchy jars of delicious Dilly Beans!

Over to You...

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.