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How to Can Dilly Beans; Pickled Green Beans

Updated: Oct 25, 2023

My grandmother was famous for her dilly beans. She loved to make them and we loved to eat them. She would make anywhere from a mild to a super spicy pickled green bean. I like to go somewhere in the middle with my favorite pepper; chipotle. It is mildly hot with a smoky flavor and somehow still manages to be a little sweet.

Today Emmaline and I are going to teach you my recipe so you can stock your shelves with this yummy pickled addition; Dilly Beans.

Marie and Emmaline in the garden picking green beans in preparation to make dilly beans; pickled green beans.

Green Beans from the Garden


  • 2 pounds Green Beans

  • 2 1/2 cups white distilled vinegar

  • 1/4 cup non-iodized salt

  • 2 1/2 cups water

  • 1/4 teaspoon chipotle pepper

  • 1 clove garlic

  • 1 leaf dill weed

  • 1/2 teaspoon dill seeds

  • 1/8 teaspoon calcium chloride (optional)

Preparation to Can Dilly Beans:

The first step is to wash and drain the green beans in a colander.

Preparing the green beans by cutting them to length before filling our jars.

Cut to jar size

Next, we will cut the beans to the proper length for our jars. I always cut off the blossom end and leave the tip because I like the look of it. This recipe cans four pint-sized jars of pickled green beans, also known as Dilly Beans. To cut the beans to size, first I choose a bean that is different than the rest. I do this so the bean can be easily tracked and identified as I cut multiple batches. I size it by placing the bean against the jar to just below the shoulder and just above the bottom. Cut the first bean and use it as a measurement to cut enough beans to fill your jars. I like to prepare a good-sized handful before placing them in the jar so that they hold each other in position. You will need approximately 2 pounds of green beans for

Making the Pickling Brine:

Preparing the brine to simmer on the stove.

Mix and heat brine

Make the pickling brine by combining and heating the following ingredients on the stove:

  • 2 1/2 cups of white distilled vinegar

  • 1/4 cup of non-iodized salt

  • 2 1/2 cups of water

Bring the liquid brine to a simmer.

Add the Brine to Your Bean Filled Jars:

Adding pickle crisp to the jars of green beans to give them more snap after being canned.

Add seasonings

Next, take your bean-filled jars and add to each jar 1/4 teaspoon of chipotle pepper powder, 1 clove of garlic, 1 leaf of dill weed, 1/2 teaspoon of dill seeds, and 1/8 teaspoon calcium chloride (also known as Pickle Crisp). (This is optional for crispness. 1/4 teaspoon of alum could also be used).

Adding the brine to the jars with the green beans already prepped.

Add Brine

Use a jar funnel and pour the hot liquid brine over the beans up to 1/2 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 10 minutes if at sea level.

Marie and Emmaline holding 4 pint jars of dilly beans; pickled green beans.

Pickled Green Beans

If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.

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