“This is my expansion of a recipe found on the back of a jug of Heinz distilled white vinegar. Handling and processing still follows USDA pickling guidelines.”
2hrs 30mins
6 pints

Ingredients Nutrition


  1. If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries.
  2. This is much prettier, though, and tastes better.
  3. Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans.
  4. While water is heating, wash beans, trim ends, and cut in 4" lengths.
  5. Slice onions, lemons, and carrots, and peel garlic.
  6. Set aside all of the dry spices in 6 small piles, ready go in jars.
  7. In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars.
  8. Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar.
  9. Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim.
  10. Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving ¼” headspace (if ingredients are cut to specifications, it all fits).
  11. Fill jars with boiling vinegar mixture, leaving ¼” headspace.
  12. Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings.
  13. Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil.
  14. Remove from water bath, and set aside to cool to room temperature.
  15. Check for seal by pressing down on lids.
  16. If they are down and don’t pop in and out, the seal is good.
  17. If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used.
  18. Allow to set for at least 3 weeks before using.
  19. Makes 6 pints.

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