...Dilly Beans....(can be used for carrots as well)

My friend gave me this recipe to try on the weekend. I have been 'hankering' for some good old fashioned pickled beans. This was my first pickling experience.
Sooo exciting...bought all the right equipment and soon the smell of the brine filled my home. Love that dill weed too. Brought back fall memories. Lets hope they taste as good as they smelled when I try them in two weeks. I'll report back on a comment.


6 cups water
1 cup pickling salt
6 cups pickling vinegar
(I admit...I used just regular white)
8 heads fresh dill weed

1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chili peppers
(I only had crushed so I used 1/2 tsp)
16 cloves garlic, peeled
1 tsp alum
5 pounds fresh green (I used yellow) beans
rinsed and trimmed.)

(Or mini carrots)

  1. Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
  2. combine the water, pickling salt and vinegar in a large pot and bring to a boil. When it begins to boil, reduce heat to low and keep at a simmer while you pack the jars.
  3. In each jar place the following: 1 head of dill, 1 tbsp of pickling spice, 1 tbsp of mustard seed, 1 dried chili pepper (1/8 tsp crushed,), 2 cloves of garlic, and 1/8 tsp of alum. Pack beans into the spiced jars in a standing position.
  4. Lade the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars and process in a hot water bath for 6 minutes to seal. Store at least 2 weeks before eating.

Well, all my lids have snapped so I am off to bed....
that means the seal 'took' right?


  1. That's amazing Trish..it all looks great. Pickled beans and carrots are so yummy!
    Didn't you just feel like a pioneer?? I love the smell of dill and pickling spices.

  2. My mouth waters at the thought of pickeled beans and carrots. They are a great extra treat to put on the table.

  3. Thanks for the recipe Trish! I was just thinking, maybe if I could find a good recipe, I would try pickling some of my pole beans... I remember these treats as a child and we would eat them by the jar!

  4. Well, here I am back after two weeks....uhm...yep. They pickled alright. So that is good. Not quite the 'recipe' I remember my mom making...doesn't quite taste the same...these are quite hot and snappy. Also, if I make again I am going to cut back on the salt...I can do that right? I am not a chemist but I don't think that will upset the pickling balance. Okay. Well have fun...these will go very well with a warm fall or winter stew or roast! Ta

  5. I am gearing up for this years gardening. I love pickled (anything) beans, but refuse to pay the price in the stores. So this year I am going to can my own! I want to thank you for the recipe (from last year)I'll be trying it out! Pickled carrots? YUM!

  6. I just found your blog tonight through Marie, and just wanted to tell you that this was the first year, since I was a little girl that I have actually canned these myself. I have been wanting to forever and finally took out my grandma's recipe and the hubby & I did it...

    So good.

  7. Made two batches...lovelovelove!!!