Pickled Green Beans

    30 min

    Fresh green beans are steamed and then packed into sterilised jars with garlic, vinegar and sprigs of fresh dill.

    47 people made this

    Serves: 8 

    • 1kg (2 1/4 lb) fresh green beans, rinsed and trimmed
    • 4 cloves garlic, peeled
    • 8 sprigs fresh dill
    • 4 teaspoons salt
    • 600ml (1 pint) distilled cider vinegar
    • 600ml (1 pint) water

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut green beans to fit inside canning jars.
    2. Place green beans in a steamer over 2.5cm (1 in) of boiling water; cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
    3. Pack the beans into four hot, sterilised jars. Place 1 clove garlic and 2 sprigs dill in each jar, against the glass. Add 1 teaspoon of salt to each jar.
    4. In a large saucepan over high heat, bring vinegar and water to the boil. Pour over beans. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (36)


    These are great! People couldn't get enough of them. The earlier reviewer who says this recipe is unsafe because it isn't pressure canned is incorrect. The acid in the vinegar makes this a pickle which means it is safe to water bath. You would NOT want to mess around with the 50/50 proportion of water to vinegar though, that could cause safety problems. The jars come out of the water bath with the beans looking ugly and shriveled but if you let the jars stand in your pantry for at least a couple of weeks the beans will rehydrate and look and taste just right.  -  10 Aug 2004  (Review from Allrecipes US | Canada)


    I have been making Dilly Beans for years and everyone now just expects to get a jar at Christmas. If you like things a little spicy, try putting a 1/4 tsp. cayenne pepper or some red pepper flakes in each jar with the garlic and dill.  -  25 Jun 2003  (Review from Allrecipes US | Canada)


    your recipe didn't indicate how long before you could eat them. I called my mother and mother in law and all they could tell me was if it was the same as pickles you needed to wait 3 to 4 months before eating???  -  02 Sep 2005  (Review from Allrecipes US | Canada)