pickled green beans and carrots

Dilly Beans

In the summer, when you have more string beans than you can eat fresh, consider Dilly Beans.


Recipe courtesy of Marie Novicki

  • 1 lb. green beans, minimum
  • 3-5 carrots
  • 1 cup water
  • 3 cups white vinegar
  • 1/2 cup canning/pickling salt

For each pint jar, have:

  • 1 clove garlic, peeled
  • 1 teaspoon dill seed
  • 11/2 to 1 teaspoon cayenne powder OR 1 dried pequin chile pepper (aka Japanese pepper)


Wash green beans and cut off ends. Cut each bean in half (if necessary to fit vertically inside a pint jar. Wash and peel carrots. Cut into sticks that will fit inside a pint jar.

Mix the water, vinegar, and salt in a medium saucepan to make the brine. Bring to a boil.

Pack beans vertically in clean, hot pint jars. Use carrot stick to pack the beans tightly in the jar. Pack any remaining carrots into their own jar. Add 1 garlic clove, 1 teaspoon dill seed, and chile to each jar. Pour boiling brine into each jar within 1/4 inch of the top. Do not overfill: make sure that the surface of the brine is at least 1/4 inch below the rim. Seal.

Process the beans in a waterbath for 10 minutes. Cool and store in a cool, dry place.

Allow 2 to 3 weeks before opening to allow the full flavor to develop.

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