Canning – Dilly Beans

I made Dilly Beans on the recommendation of a friend who makes them with the beans from her garden. I had never even head of them before and she graciously shared her recipe with me. (Thank you Cindy Maisonneuve!) I cracked open a jar when we had company for lunch a few weeks ago and they were a big hit. Gerry suggested I might add more pepper flakes so I did that on the next batch. We really liked these!

Yield: the recipe indicates that this amount of liquid is enough for 5 pints. As in all things preserving-related, this varies depending on the size of the beans and how tightly you pack them.


  • Green beans
  • 4 cups water
  • 2 cups cider vinegar
  • 2 cups pickling vinegar (I used plain white vinegar)
  • 6 Tbsp. salt (I used Kosher salt)
  • 6 Tbsp. Sugar
  • Garlic cloves
  • Hot peppers (I used a titch of red pepper flakes)
  • Heads of dill


Wash the beans and trim the ends. Trim them to a uniform length that will fit into the jars leaving a 1 inch head space.

Mix the water, vinegar, cider vinegar, salt, and sugar in a pot and bring to a boil.

In each hot jar put a garlic clove, a head of dill, and the hot peppers (or red pepper flakes).

Pack the beans into the jars and ladle the liquid over the top filling to allow a 1 inch head space.

Wipe rims to ensure they are clean and apply lids and rings. Process in water bath canner for 10 minutes

For my altitude here in Kamloops I need to increase the processing time by 5 minutes. You need to check the altitude for your location and adjust accordingly.

dill beans

Thanks so much for stopping by. I'm here early most mornings with one of my photos and a few words about life and those thin places where faith intersects.

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