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+ servings

Dilly Beans {small batch}

Course Canning, Side Dish
Servings 2 quarts
Author Lynn / Turnips 2 Tangerines


  • 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.