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Pickled Dilled Beans

Pickled Dill Beans
Pickled Dill Beans
This healthy recipe comes from NDSU Extension Service.


4 pounds fresh tender green or yellow beans (5 to 6 inches long)

8 to 16 heads fresh dill

8 cloves garlic (optional)

1/2 c. canning or pickling salt

4 c. white vinegar (5 percent)

4 c. water

1 tsp. hot red pepper flakes (optional)


Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place one to two dill heads and, if desired, one clove of garlic. Place whole beans upright in jars, leaving 1/2-inch head space. Trim beans to ensure proper fit if necessary. Combine salt, vinegar water and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch head space.

Know your altitude prior to selecting your processing time. Adjust lids and process in boiling water bath for five minutes if your altitude is less than 1,000 feet, for 10 minutes if your altitude is 1,001 to 6,000 feet or 15 minutes if your altitude is above 6,000 feet. Makes about eight pints.

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