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.

Pickled Dilled Green Beans
Photo: Blaine Moats
Prep Time:
40 mins
Cook Time:
3 mins
Marinate Time:
4 hrs
Cool Time:
90 mins
Total Time:
6 hrs 13 mins


  • 3 pound green beans and/or yellow wax beans

  • 3 cup water

  • 3 cup cider vinegar

  • 1 tablespoon pickling salt

  • 3 tablespoon snipped fresh dill

  • ½ teaspoon cayenne pepper

  • 6 cloves garlic, sliced


  1. 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.

  2. Place beans in an extra large bowl.

  3. 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 Facts (per serving)

14 Calories
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 14
% Daily Value *
Sodium 148mg 6%
Total Carbohydrate 2g 1%
Protein 1g
Vitamin C 4.7mg 24%
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 78mg 2%
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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