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


I’m a writer, reader, and creative. I thought by now I’d have things figured out, but I keep coming up with more questions. I think that’s okay. I’m here most mornings pondering ordinary things and the thin places where faith intersects.

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