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Dilly Beans


  • 2 pounds bush green beans (round slim beans, not flat)
  • 2 1/2 cups vinegar
  • 2 1/2 cups water
  • 1/4 cup canning salt
  • 1 teaspoon cayenne pepper, or 1 sliced jalapeno with seeds, not stems
  • 4 cloves garlic peeled
  • 4 heads fresh dill
  • 2 (1-quart) sterilized canning jars


  1. Trim ends of green beans.
  2. Set lids of jars to boil in water in a small pan.
  3. Combine vinegar and water and salt in a large saucepot. Bring to a boil.
  4. Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapeno slices, 2 cloves garlic and 2 heads of dill to each quart.
  5. Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars until cool.
  6. You can place them in a hot water bath for 10 minutes, if desired.
  7. Store in a cool dry place for 4-6 weeks before opening.
  8. After opening, keep refrigerated.

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