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Pickled Green Beans: Dilly Beans {a simple canning project} from foodiewithfamily.com
3.25 from 4 votes

Pickled Green Beans: Dilly Beans

Garlicky, snappy, crisp, gently spicy, and utterly perfect, these Pickled Green Beans are incomparable when chilled and nibbled on straight from the refrigerator on a hot day. It's like a cucumber pickle in flavour but with a crunch times a million.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 33kcal
Author Rebecca Lindamood


  • 2 pounds fresh green beans ends and strings removed
  • 2 1/2 cups apple cider vinegar
  • 2 1/2 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons raw sugar can substitute granulated white sugar if necessary

Additional Ingredients Per Pint:

  • 1 dill head or 2 teaspoons whole dill seed
  • 2 cloves garlic peeled
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seed not ground mustard
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon coriander seeds not ground coriander


  • Trim the green beans so they are of a height to reach within 1/2-inch of the tops of the jars. Load each jar with the additional per-jar ingredients and pile the trimmed beans in over the spices. Set aside.
  • Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the green beans in the jars to within 1/4-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don't seal, refrigerate immediately after processing. Let the pickled beans sit for 2 to 3 weeks before cracking open and eating!


Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 1776mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 0.7mg