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Sweet Dilly Beans and Carrots

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“I never make this recipe without thinking of picking green beans on my Uncle's Farm. I think I ate more raw green beans than I put in the basket. This is my favorite pickled bean recipe. My daughter always called them "squeaky beans." When you bite them they squeak! NO KIDDING!!!!!!”
1hr 5mins
4 pints

Ingredients Nutrition


  1. If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
  2. Pare carrots and cut into sticks that are about the size of the beans.
  3. Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
  4. Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
  5. Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
  6. Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
  7. Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
  8. Remove to cool.

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