Dilly Beans

Dilly Beans are green beans made dill pickle-style. I don’t really know what this means, and I can’t imagine how they taste, but I know it has to be good because I love both things. We picked up a ton of stuff at the Grove City Farmer’s Market this weekend including baked goods, pasta, corn, cherry tomatoes, and 6lbs of green beans. What the heck can you do with 6lbs of green beans? Well, 4lbs of them are going towards jars of these mysterious Dilly Beans and the rest we are blanching and freezing for an easy and local veggie anytime. The process wasn’t really hard, but time consuming because you have to cut of the ends of each green been and 6lbs is like a million green beans x 2 ends. yuck.

Dilly Beans

Makes 8 pint-sized jars

For this recipe you will need:

4lbs green beans, washed, topped, and tailed.

6 cloves garlic, sliced

1cup fresh dill weed

2T dill seed

1T black peppercorns

4cups distilled white vinegar

2cups water

1/4cup sugar

2T salt


Wash, top, and tail your green beans, then cut them 1inch shorter than the pint jars.

Pack the beans into the jars vertically, and tightly.

Top off the jars with equal parts of the garlic, dill weed, dill seed, and peppercorns.


Combine 4cups vinegar, 2cups water, 1/4cup sugar, and 2T salt in a pot and bring to a boil.

Pour the brine over the beans and cover by 1/2 an inch, leaving 1/2 an inch of headspace.

Place the lids on the jars finger tight.


Boil jars in water making sure the jars are covered by 1inch of water for 15minutes. Turn off the heat and let the jars rest in the water for 5minutes. Remove the jars and set aside, tighten the lids after 24hours.



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