Dilly Beans Small Batch

Dilly Beans Small Batch is just that, a small batch of one of my favorite things, fresh green beans. I could eat fresh, straight from the farm stand, (rinsed, of course) green beans all day long. Dilly beans, for me anyway, well they’re just plain good.

Small Batch

This recipe makes a small batch of dilly beans. You can make two quart jars like I did or make four pint size jars. The size of your jars will depend on the size of your beans too. I know what some of you may be thinking. “Why in the world would I want to make only two quart jars or four pint size jars of dilly beans? Isn’t that a waste of time?”


Try it Out

The answer is no, it’s not a waste of time. I have never made dilly beans before so this was an experiment of sorts and if they didn’t turn out, oh well, so swell. Today when I stopped at my favorite farm stand, they were selling 2 1/2 pound bags of green beans for .75 cents. Well, that sealed the deal for me, time to give dilly beans a try. If for some reason the dilly beans didn’t turn out, I wouldn’t be out much but if they did turn out, yippee! I’ll be heading back down the highway to my favorite farm stand tomorrow to get me some more green beans. Then I can ‘can’ a huge batch of dilly beans! I proceeded to got in search for my canning supplies.

Smooth Out the Wrinkles

Often times, if I have never made a dish before or in this case, canned something before, I like to start out with a small batch. Not only does it save me time and money in the long run but it lets me smooth out any of the wrinkles. If there are any problems that might have occurred, I’m able to adjust the recipe if needed. This doesn’t work with all recipes but it does work with the majority.



Dilly Beans {small batch}

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  • 2 pounds fresh green beans, ends trimmed
  • 2 1/2 cups apple cider vinegar
  • 2 1/2 cups water
  • 1/4 cup kosher salt
  • 4 tablespoons granulated white sugar
  • 2 teaspoons whole dill seed
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon coriander seeds
  • 2 garlic cloves, peeled


  • Bring the apple cider vinegar, water, salt and sugar to a boil in a saucepan.
  • Boil gently for 5 minutes.
  • Meanwhile, mix together dill seed, black peppercorns, mustard seeds, red pepper flakes, and coriander seeds. Divide mixture between two glass canning jars.
  • Place 1 clove of garlic into each jar.
  • Tightly pack the green beans into the jars with the spices and garlic.
  • Pour the vinegar mixture over the green beans in the jars to within 1/4 inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness and process in boiling water bath for 15 minutes.
  • Carefully transfer to a rack to allow to cool completely.
  • Carefully remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any jars that don't seal, refrigerate immediately after processing. Let the pickled beans sit in the refrigerator for 2 to 3 weeks, before opening and eating.
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