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Recipe: Dilly Beans

This classic recipe is a great way to save the harvest! 


You will need

  • 2 pounds green beans, trimmed
  • 1 tsp. Cayenne Pepper
  • 4 cloves Garlic 
  • 4 heads Dill
  • 1/4 Cup Canning Salt
  • 2 1/2 Cups Vinegar
  • 2 1/2 Cups Water


Pack beans lengthwise into hot, sterilized pint jars, leaving 1/2 inch headspace. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic, and 1 head dill. Combine salt, vinegar and water in a kettle and bring to a boil. Pour boiling hot liquid over beans, leaving 1/2 inch headspace. Adjust caps. Process pints (or quarts) in a boiling-water bath for 5 minutes, up to 1,000 feet altitude. 

For best flavor, let the canned beans stand for at least 2 weeks before serving. This allows the flavor to develop. And don't worry in the look shriveled right after processing-they'll plump up in a few weeks. 

Yields 4 Pints

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