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Dilled Green Beans and Garlic Pickle

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“This outstanding condiment was inspired by my son, who at 4 years old asked for a pickle that didn't taste pickly. As he was a charter member of my "Guinea Pig Club", I figured owe him at least that much. After several attempts resulting in truly frightening facial expressions, I eventually got a huge smile. So, for all you 'non-pickle' pickle lovers out there, here's one your going to love.”
8 cups

Ingredients Nutrition


  1. Wash and trim beans to fit vertically in pickle jar.
  2. In a medium pot add water, salt and beans and bring to a boil. Boil for 3 minutes.
  3. Remove beans, and immerse beans into ice water bath.
  4. Reserve blanching liquid.
  5. In the pot of water used to blanch beans, add vinegar, dried dill, 2 cloves of garlic and cayenne pepper.
  6. Return to a boil, reduce heat and simmer covered for 5 minutes.
  7. Into hot sterilized pickle jars, place 1 clove of garlic and 1 sprig of dill then pack with beans stacked vertically leaving 1/4 inch headspace.
  8. Ladle hot pickling liquid into packed jars, leaving 1/4 inch headspace and seal.
  9. Process in boiling water bath for 10 minutes.
  10. Store in cool dark place.
  11. Ready in 2 weeks and keeps 12 months.
  12. Serve chilled, refrigerate after opening.

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