Dilly Beans

Dilly Beans
Photo: Anais & Dax; Styling: Lydia Pursell
Hands-on: 30 min. Total: 3 weeks

These addictively crunchy sticks would make a mighty fine Bloody Mary garnish. Wide-mouth jars are your friend here. When placing beans into jars, try squeezing them into a tight bunch before pushing them down inside.


Serves 24 (serving size: about 12 beans)
Total time: 504 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 504 Hours

Nutritional Information

Calories 31
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 77 mg
Calcium 21 mg


4 cups white balsamic vinegar
3 cups water
1 tablespoon salt
1 tablespoon dill seeds
6 garlic cloves
3 pounds wax or green beans, trimmed
18 fresh dill sprigs


1. Combine vinegar, 3 cups water, and salt in a medium saucepan; bring to a boil.

2. Place 1/2 teaspoon dill seeds and 1 garlic clove in each of 6 (1-pint) hot sterilized jars. Divide beans and dill sprigs among jars.

3. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

4. Process in boiling-water bath for 5 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 3 weeks before eating. Store in a cool, dark place up to 1 year.

Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.