Recipe by Helen Shere

Dill Pickled Green Beans

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

I planted too many green beans in our garden last summer, and by July, we were swimming in fresh green beans! After using them at every meal, giving them away to neighbors, and freezing what felt like a lifetime supply of green beans, I was grateful to find a way to preserve our harvest for later (and save my family’s sanity!). All the flavor of your favorite kosher dills — plus the pure crunch of fresh green beans!

Yields 2 to 3 pints


Dill Pickled Green Beans

  • 1 and 1/2 pounds (675 grams) fresh green beans

  • 2 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced

  • several sprigs fresh dill

  • 1 teaspoon dill seed,  divided (optional)

  • 1 teaspoon red pepper flakes, divided (optional)

  • 1 tablespoon pickling spice, divided



Trim your green beans to fit into a jar or heatproof container by testing one bean. Stand it upright and trim the stem end to fit about 1/2 inch (1 and 1/4 centimeters) under the jar rim. Then use that bean as a “measuring stick” to trim the other beans to the same length.


Divide the beans, garlic, fresh dill, and spices, if using, evenly between the jars, packing them tightly. The easiest way to do this is to turn the jar onto its side and lay the beans in, filling in any gaps with the garlic and dill.


Add vinegar, water, salt, and sugar to a small saucepan and heat gently until the salt and sugar dissolves. Pour vinegar mixture over the beans and allow to cool before capping the jars and storing in the fridge for up to one month.


The straighter your beans, the more you’ll be able to pack into your jars. If your beans end up taking extra space because they’re curved, just make additional brine with water, vinegar, salt, and sugar, and put up a few more jars!
Dill Pickled Green Beans

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