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pickled green beans

Pickled Green Beans

You can pickle almost any vegetable. I wonder how pickled cucumbers became known as the generic pickle, because many other vegetables make great pickles, including zucchini, beets, green tomatoes, asparagus, okra, and even cauliflower. I suspect that pickled vegetables might have been the snack food of generations past, and with their almost nonexistent calories and zero fat, they still make a great snack food today.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Side Dish
Servings 4 pints


  • 2 pounds green beans cut one inch shorter than the jars you plan to use
  • 1/4 cup canning salt
  • 2 1/2 cups vinegar
  • 2 1/2 cups water
  • 1/2 teaspoon cayenne crushed
  • 4 cloves garlic peeled
  • 4 sprigs fresh dill (or 1 teaspoon dried)


  • Put the water, vinegar, and salt in a pot and boil.
  • Pack the beans into jars,leaving 1/2- inch headspace. They will look more attractive and you will be able to pack more into the jars if they are packed vertically—in other words, standing up in the jar.
  • As you pack each jar, add 1/8 teaspoon of the crushed red pepper. If you have your own dried cayenne, add a piece next to the glass for decoration as well as flavor.
  • Also, add one clove of garlic and a sprig of dill to each jar. If you don’t have any fresh dill in your garden, 1/4 teaspoon of dried dill will work also.
  • Add the hot canning liquid to each jar, leaving 1/2- inch headspace. Push the beans around in the jar a bit with your nonmetal jar tool to release bubbles.
  • Place the lids on and tighten gently.
  • Process for 10 minutes in a water bath canner.


This recipe assumes you already have a basic knowledge of canning. For more information, check out the USDA Complete Guide to Home Canning.