Pickled Green Beans

I use these in Bloody Marys, instead of celery sticks, and they are always a hit!

You will need:

  • 2 pounds fresh green beans, rinsed and trimmed
  • 4 cloves garlic, peeled
  • 8 sprigs fresh dill weed
  • 4 teaspoons salt
  • 2 ½ cups white vinegar
  • 2 ½ cups water


Cut green beans to fit inside pint canning jars.n

Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.n

Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.n

In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.n

Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.n

Prep Time: 10 mins/Cooking Time: 20 mins/ Total Time: 30 mins

Servings: 8

Calories: 39.0