Dilly Beans


  • 2 lbs. green beans
  • 2-1/2 cups white vinegar
  • 2-1/2 cups water
  • 2 Tbsp. pickling salt
  • 4 heads dill
  • 4 cloves garlic, peeled
  • 1 tsp. red pepper flakes

Look for small, straight beans; curved beans will crowd the jar without filling it, and tall ones will have to be trimmed. Feel free to add more red pepper flakes to taste.

Wash the beans and snap off their tips. Trim them to 1/2-inch shorter than the jar height. Bring vinegar, water, and salt to a boil. Pack the raw beans into four sterilized pint jars and add to each jar 1 head dill, 1 clove garlic, and 1/4 tsp. red pepper flakes. Pour the boiling vinegar mixture over the beans, filling each jar to within 1/4 inch of the rim. Screw the sterile tops on the jars and seal; then process in a boiling water bath for 5 minutes. Remove, then let them cool upside down on a dishcloth overnight. If all the seals are tight, store them in a cool, dry place for at least 3 weeks and up to a year.

This recipe is originally from The Victory Garden Cookbook by Marian Morash.