Pickled Green Beans with Dill

    30 minutes

    I love making my own pickles and have a special rack for processing the jars in boiling water. These are easy to make and so good!

    43 people made this

    Serves: 8 

    • 1 kg fresh green beans, rinsed and trimmed
    • 4 cloves garlic, peeled
    • 8 sprigs fresh dill
    • 4 teaspoons salt
    • 600ml distilled cider vinegar
    • 600ml water

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut green beans to fit inside canning jars.
    2. Place green beans in a steamer over 2.5cm of boiling water; cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
    3. Pack the beans into four hot, sterilised jars. Place 1 clove garlic and 2 sprigs dill in each jar against the glass. Add 1 teaspoon of salt to each jar.
    4. In a large saucepan over high heat, bring vinegar and water to the boil. Pour over beans. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

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    Reviews in English (36)


    Used different ingredients. Used half wax beans and half green beans. Also, substituted dill weed for fresh dill. Great recipe!  -  29 Sep 2008


    Used different ingredients. These are SO good... even my 5-year old daughter couldn't get enough. I added a long yellow sweet capsicum to each jar for "looks", too... which added some flavour to boot!  -  29 Sep 2008


    These are great! People couldn't get enough of them. The earlier reviewer who says this recipe is unsafe because it isn't pressure canned is incorrect. The acid in the vinegar makes this a pickle which means it is safe to water bath. You would NOT want to mess around with the 50/50 proportion of water to vinegar though, that could cause safety problems. The jars come out of the water bath with the beans looking ugly and shriveled but if you let the jars stand in your pantry for at least a couple of weeks the beans will rehydrate and look and taste just right.  -  29 Sep 2008