Pickled Green Beans — Delilah’s Recipe Book

There are plenty of recipes that may be time consuming or difficult, but bring about a great end result.

One of Delilah's loyal listeners shared her passion for canning, so Delilah dedicated a green bean recipe to her and her passion.

Loyal listener Jeannie wrote me a note about her passion for canning and as I read thru it I wanted to give her a big hi-five for continuing such an important craft. She writes: ...The work is very time consuming, but in the winter, when I bring these canned goods out and make wonderful meals it is very fulfilling. I need to focus on the end result, not the immediate work! Well, Jeannie, I hope you're growing green beans too because I have a pickled green beans recipe I'm dedicating to you today...
Pickled Green Beans
(4 pint jars)
2 pounds green beans
1 teaspoon cayenne pepper
4 heads dill or 4 teaspoons dill seed
4 cloves garlic
2 1/2 cups water
2 1/2 cups vinegar (5%)
1/4 cup salt
Sterilize canning jars. Wash, trim ends and cut beans into 4-inch pieces.
Pack beans, lengthwise, into hot pint jars, leaving 1/2-inch headspace.
To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 dill head or 1 teaspoon dill seed. Combine remaining ingredients and bring to boil.
Pour boiling hot liquid over beans, leaving 1/2-inch headspace.
Remove air bubbles. Wipe jar rims. Adjust lids.
Process 5 minutes in a Boiling Water Bath.
Let beans stand for at least 2 weeks before tasting to allow the flavor to develop.