Appalachian Food Preserving/Canning

Nanette’s Favorite Dilled Beans

Recipe for dilled beans

If you’re trying to figure out a way to preserve a few extra greenbeans this summer I’ve got the perfect recipe for you. I’ve made several jars of Nanette’s Favorite Dilled Beans this summer, and they were a huge hit with my cooking class.

Nanette’s Favorite Dilled Beans

Wash and trim to fit pint jars:

  • 3 pounds young green snap beans (I think pretty much any greenbean would work-you’d need to string the varieties that needed it)

In each of six pint jars place:

  • 1 clove garlic
  • 1 small whole red pepper (I couldn’t find any so I used a piece of red bell pepper)
  • 1 sprig fresh dill

Add greenbeans to jars making sure they do not rise above the 1/2 inch head space needed for processing. Really cram the beans in the jar tightly-this will help prevent your beans from floating to the top of the jar after they’re made. (of course they taste the same whether they float or not)

In saucepan combine:

  • 3 cups distilled white vinegar
  • 3 cups water
  • 4 tablespoons kosher salt

How to make dill beans

Bring mixture to boil, then pour over beans packed in jars. Add lids and rings to jars-then process for 20 minutes in a hot water bath. One run I made ran a little short on the vinegar mixture, if that happens just make up another batch of the mixture.

Dilled Beans

This is an easy recipe for a novice canner and one tasty enough to use every summer.

Tipper

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11 Comments

  • Reply
    RB
    July 29, 2014 at 12:54 am

    Wow! This sounds good, doesn’t it.
    Actually, I like green beans and wax beans so much, fixed any old way sounds good to me. LOL
    God bless.
    RB
    <><

  • Reply
    Mary Lou McKillip
    July 28, 2014 at 3:24 pm

    Tipper this site reminds me of Mother’s pickles and pickled green beans and my mother in-law Hattie’s .boy those two had a handled on pickles (cumbers , bean and corn.)

  • Reply
    Ken Roper
    July 28, 2014 at 12:26 pm

    Tipper,
    That sounds good, but I’ve never
    heard of pickled beans. I have had ’em broke up and with corn and other stuff and pickled.
    I’m on my last jar of baby peeled cucumbers you fixed back in 2011. When my acid reflux flares up and I’m close to the frig, I just open the door and
    take a sqig, and I’m ready to go.
    I may try some pickled whole beans, cause I like everything
    you put in with ’em…Ken

  • Reply
    Tipper
    July 28, 2014 at 11:26 am

    Miss Cindy-Pickles LOL : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Tipper
    July 28, 2014 at 10:52 am

    Cee-yes they taste similar to dill pickles : ) If you try them I hope you like them!
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    dolores
    July 28, 2014 at 10:46 am

    These look so yummy! I must grow beans next year to try this. I love fresh green beans. Thanks so much!

  • Reply
    Tipper
    July 28, 2014 at 10:24 am

    B-thank you for the tip about how to get them crisp! I’ll be trying that one : ) Yes I pickle me some okry too : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Cee
    July 28, 2014 at 9:43 am

    I’ve never heard of dilled beans. Do you eat them in the same manner as dill pickles? I am intrigued – I just may have to give these a try.

  • Reply
    Joyce Heishman
    July 28, 2014 at 9:31 am

    Thanks Tipper for the recipe. My husband loves Dilly Beans.

  • Reply
    b. Ruth
    July 28, 2014 at 7:34 am

    Tipper,
    I love Dilly Beans or Pickled Green Beans. This is what the varmits (boys) used to borrow and take to their hideout in the woods back in the day! Seems like the more I pickled the less jars my husband reported was on the basement shelf. I would lose count as I was canning pickling lots during those days. Whatever produce was coming in or ready that or week, I had a run going of Bread n’ Butter pickles, dill pickles, Tomatoes, spaghetti sauce, pickled okra, green beans, pickled green beans etc. etc. He would report that I probably needed to make more pickled beans, okra etc. when we picked enough for another run! Anyhow,
    I grew Blue Lakes for dilly beans.
    They grow round and long and if the weather is right hang by the double handfuls from the vine. There mild flavor to me is just right for dilly beans. I always canned them in quart jars for the most part. We also planted about 4 cayenne peppers and always used them in my dilly beans and pickled okra. It seems I never had enough dill. So, an elderly neighbor that had grown it for years, (a long wide row of beautiful dill plants) supplied me dill. She said hers self-seeded and had grown in the same spot in her garden for years.
    If my boys see your recipe, when they read your post, I will be getting a call for dilly beans!
    Thanks Tipper,
    Do you pickled Okry as well?
    PS..back in the day we added a bit of alum to the jar to help with the crunch. Now-a-days some use “Pickle Crisp” added to their jar for more crispness. I always used a dill head or if the dill head was extremely large only part of a head. A whole red cayenne pepper, I made a tiny slit in mine, before packing it in the bottom of the jar with the garlic and dill! Yep, we like ours hot and crispy!

  • Reply
    Miss Cindy
    July 28, 2014 at 7:32 am

    Tipper, those beans look good. I don’t think I’ve ever eaten any dilled beans but this year would be a good time to start since there is an abundance of green beans this year.
    So, here’s a question for you….do they taste like green beans or do they taste like pickles?

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