Pickled Green Beans

Pickled Green Beans
  • 2 pounds fresh green beans, rinsed and trimmed
  • 4 cloves garlic, peeled
  • 8 sprigs fresh dill weed
  • 4 teaspoons salt
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water


  1. Cut green beans to fit inside pint canning jars.
  2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
  3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
  4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
  5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

03/27/2017
Pickled Green Beans, recipe PT15M PT1H 5 455 calories

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