Saturday, November 1, 2008

Guest Post - Dilled Green Beans

Thanks, Sonya, for sharing this recipe!

6 cups of white vinegar
2 cups of water
1/2 cup pickling or canning salt
Garlic cloves
Fresh Dill

Combine vinegar, water, and salt. Stir and bring to a boil, stirring to dissolve salt.
Place 1 clove of garlic and 2 heads of dill in each jar. Pack green beans into jar & top with more dill.
Ladle hot pickling liquid into jar, leaving 1/2 inch headspace.
Process for 10 minutes. Makes about 7 pint

Your green beans just won't give up and die? You could mow them off... or try this! The recipe came from my neighbor. It was originally for dilled carrots, but she adapted it for beans. She brought us a pint, and we all loved them. Our three year old would hack & sputter, and then ask for another one. My husband said they were even better than dill pickles, because they were crunchier. I spent a considerable amount of time picking the thinnest and straightest, but I wouldn't recommend that because they looked a bit more shriveled than the ones that she gave us. She used ones that I
would have said were a bit too big, but were great for pickling. 


  1. I've love to try this recipe! Do you think they'd taste ok without the garlic?

  2. Emily -
    I'm sure it would be fine without the garlic!
    Hope it works out for you!


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