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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled dilled beans

Vegetables and Herbs

Pickled Dilled Beans

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2010 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints, 10 minutes


Yield: About 8 pints


Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads, and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving a ½-inch headspace.

Trim beans to ensure proper fit, if necessary. Combine salt, vinegar, water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving a ½-inch headspace. Adjust lids and process.

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