Dilly Beans

Fragrant and appropriately acidic, this recipe for dilly beans is a great way to preserve the summer's bounty.
Course Appetizer
Cuisine American
Servings 6 half-pint jars
Author Sarah Walker Caron


  • 1 1/4 lbs fresh green beans
  • 6 cloves garlic
  • 12 springs dill (or more)
  • 3/4 tsp  whole mustard seed (divided)
  • kosher salt
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 6 half-pint canning jars or 3 pint canning jars or some combination of the two


  • Heat a canning pot or a large stock pot with water to boiling.
  • While the water is heating, prepare the beans. Wash and trim the beans. For half-pint jars, I also cut them in half. Pack the beans into the jars. Add 1 clove of garlic to each half-pint (2 to pint jars) and 2 sprigs of dill (4 to pint jars). Add 1/8 tsp mustard seed to each half-pint jar (1/4 to pint jars) and top each half-pint jar with 1/2 tsp salt (use 3/4 tsp in the pint jar). Set aside.
  • In a large saucepan, combine the vinegar and water and bring to a boil. Pour into the jars, leaving 1/4-inch headspace. Cover and seal.
  • Carefully add the jars to the boiling water. Process for 10 minutes. Remove from the water and allow to cool completely before tightening the lids and storing.