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Pickled Green Beans Dilled

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“From B&G canning mag. For spicer add a whole chile pepper to each jar before processing.”
5 Pints

Ingredients Nutrition


  1. Wash beans, drain. If desired remove ends and strings. Leave beans whole.
  2. In uncover large pot, cook beans and 5 fresh chile peppers(if using) in enough boiling water to cover beans, cook 5 minutes. Drain.
  3. Pack hot beans lengthwise into hot sterlized pint jars. Cut beans to fit in if needed. Leave 1/2" headspace. Add one boiled chile pepper in each jar if using.
  4. In large pot combine 3 cups water, vinegar, snipped dill or dried dill, pickling salt, sugar, garlic and crushed red pepper or Thai pepper. Bring to a boil, stirring until sugar dissolves. Take off heat.
  5. Poor hot liquid into jars over beans, leaving 1/2" headspace. Remove bubbles. If desired add 1 head of dill into each jar. Wipe rims and add lids.
  6. Process jars in water bath for 5 minutes or at your required time for altitude. Start time once water is boiling.

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