• 4 pounds fresh green beans will make about 8 pints
  • For each 1 pint jar:
  • 1 teaspoon minced garlic
  • 1 teaspoon dried dill weed or one small dill sprig
  • ¼ teaspoon dried red chili flakes or one small dried red chili pepper
  • 1/4 teaspoon peppercorns
  • For the brine: Makes enough to fill about 8 pint sized jars
  • 5 cups water
  • 5 cups vinegar
  • 1/2 cup salt

These aren’t pickles but these spicy dilled green beans are a seasonal favorite
Tales of the Dinner Belle
By Brenda Stanley
This time of year the garden is full of fresh veggies and one of my favorites are green beans. They are great sautéed in butter or steamed, but don’t forget that green beans are great for canning. I love to pickle them with a combination of dill, garlic, and red pepper for a tangy and spicy treat. I usually set up an assembly line of jars and within an hour I have a dozen pints of spicy dilly green beans that will be ready to enjoy all year long. These are really simple to make and when the holidays roll around, these are one of the gifts that I give that has everyone telling me to make sure I plant more green beans in next year’s garden!
Belle’s Spicy Dilled Green Beans
4 pounds fresh green beans will make about 8 pints
For each 1 pint jar:
1 teaspoon minced garlic
1 teaspoon dried dill weed or one small dill sprig
¼ teaspoon dried red chili flakes or one small dried red chili pepper
1/4 teaspoon peppercorns
For the brine: Makes enough to fill about 8 pint sized jars
5 cups water
5 cups vinegar
1/2 cup salt
Wash and trim green beans to 1/2 inch shorter than the jar height. In each pint jar, place the garlic dill, chili flakes and peppercorns. Fill each jar with the green beans, packing as many in as you can without going over the top of the jar. In a large pot, bring the water, vinegar, and salt to a boil. Turn the heat to simmer and cook for 5 minutes. Ladle brine into each jar, leaving 1/4 inch headspace at the top. Secure the lids and rings on the jars and then place in boiling water for ten minutes. Remove and let cool, making sure the lids seal. Let the beans sit for at least 4 weeks before opening.