We always plant a garden in our backyard in the summertime. The tomato and pepper harvests seem to vary from year to year, but the one vegetable I can always count on to have an over abundance all season long is green beans. They’re easy to grow, easy to take care of, and they just keep giving and giving. Will enjoyed plenty of them in his baby food this summer, and we love to enjoy them simple steamed or sautéed with a bit of olive oil and garlic. Even with eating them two or three times a week with dinner, I STILL always have more than I know what to do with. Enter the dilly bean. I started canning them 2 or 3 years ago now, and they’re always a favorite around our house. While we’re fans of pretty much anything pickled in this house – dilly beans really stand apart from your “standards”. They are packed with wonderful dill flavor. So crispy and delicious. You can also pig out on the whole jar, and don’t have to feel that guilty about it. Try them as a garnish for your next Bloody Mary, instead of a boring stalk of celery!

Pickled items are a great introduction to canning because you don’t need a ton of special equipment, and due to the high acidity of the brine – it’s virtually impossible for any bacteria to survive. Things like botulism, I hear they are not so good. At any rate, feel free to play around with the spice combinations. The only thing you want to adhere to for certain would be the water/vinegar/salt ratio.


  1. Posted September 4, 2011 at 1:39 PM | Permalink

    I love pickled green beans, especially in bloody marys! Thanks for the recipe and instructions

  2. Leslee
    Posted September 4, 2011 at 1:42 PM | Permalink

    Hi Laura from the left coast(so cal to be exact). I’m not a huge fan of dill, but LOVE pickled green beans, especially wrapped with proscuito. can you sugest a substitute for the dill?

    • Laura
      Posted September 5, 2011 at 10:37 AM | Permalink

      Love Southern California, Leslee! Had the opportunity to visit my mother-in-law in Los Angeles last year and had a wonderful time. All kinds of good eats out there! As for your question, I think they’d be wonderful with any sprig of fresh herb. Oregano would probably be wonderful, or basil, or marjoram. Maybe even fennel fronds, if you’re into fennel. Let me know what you try, and how they turn out

  3. Posted September 7, 2011 at 5:38 PM | Permalink

    My roommate in college would always bring pickled green beans back and I loved them! I love the heat in these:-) – will have to try them before the green beans disappear at the farm stand!

  4. Sharmel Hegge
    Posted September 23, 2014 at 6:59 PM | Permalink

    Thank you for your recipe and instructions! Have you tried making things in a bath canner on a glass top stove?

    • Posted September 24, 2014 at 9:36 AM | Permalink

      Sorry, Sharmel – I don’t have any experience with glass top stoves. I’d imagine it would be the same, though.

  5. Lanny
    Posted July 20, 2015 at 1:50 PM | Permalink

    How many pints does this end up making?

  6. Kim
    Posted July 6, 2017 at 4:36 PM | Permalink

    Are these spicy with the pepper ???

    • Posted July 21, 2017 at 8:11 PM | Permalink

      A little bit, feel free to leave the pepper out if you like!

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