Dilly Beans

Ball Complete Book of Home Preserving, p. 308


  • 3 T. pickling or canning salt
  • 3 c. white vinegar
  • 3 c. water
  • 2 1/4 lbs. green beans, topped and tailed
  • 2 red peppers, cut into strips
  • 9 whole black peppercorns
  • 3-4 sprigs of dill
  • 4 cloves of garlic


  1. In a large enough saucepan to hold the beans and peppers, combine salt, vinegar and water and bring to a boil.
  2. Add beans and peppers for 3 minutes.
  3. Remove beans and peppers from vinegar mixture and place in a large jar. Add the peppercorns, dill and garlic in layers.
  4. Once vinegar mixture has cooled, add to the beans mixture. Let cool completely and store in the refrigerator.

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