Pickled Dilly Beans

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Do you love pickled beans or dilly beans as they are often called? I do and so do my children they will often grab a jar to snack on and prefer them to “normal” cucumber pickles.

This recipe is so good and easy to make to!  I love to plant another crop of bush beans in the middle of summer just so we can have extra beans to make pickles with in the fall.

Wash your beans and then trim the ends off.  You can leave the beans whole or cut them into 2 inch long pieces whatever you like works.

Pickling spices in a canning jar | www.homestead-acres.com

Now mix your vinegar and water together in a large pot and bring it to a boil.  While you’re waiting in each pint jar place 1 head of dill or a bunch of dill weed,  2 cloves of garlic and 1 tsp. of pickling spice.

Dilly Beans

Then pack your beans into the jar and pour your brine over the beans leaving 1/2 inch of headroom.  Use a thin plastic knife or spatula to remove any air bubbles by running it around the inside edge of the jar.

Dilly beans are my favourite pickle! | www.homestead-acres.com

Wipe the jar rims clean and place the lids on finger tight.  Process the pickled beans for 10 minutes in your water bath canner.  When the time is up remove the jars and place them on a towel, let them sit undisturbed for 24 hours to allow the seal to set.

Any jars that haven’t sealed after 20 hours need to be reprocessed or placed into the fridge.

Yields 7 Pints

Pickled Dilly Beans

Easy to make dilly beans, one of my favourite pickles!

20 minPrep Time

10 minCook Time

30 minTotal Time

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  • 5 1/2 lb beans (green or yellow)
  • 7 dill heads or weed
  • 14 garlic cloves
  • 7 tsp. pickling spice
  • 8 cups vinegar
  • 8 cups water


  1. Wash your beans and trims the ends off. Leave whole or cut in half or 2 inch long sections.
  2. Combine vinegar and water for your brine and bring it to a boil.
  3. In each pint jar place 1 head of dill or a bunch of dill weed, 2 cloves of garlic and 1 tsp. of pickling spice.
  4. Fill the jars with beans and pour the brine mix over them leaving 1/2 inch of headroom. Release any air bubbles and wipe the jar rims clean, place the lids on finger tight. Then process in a water bath canner for 10 minutes.
  5. When the beans have finished processing remove the jars from your canner and set on a towel. Leave them for 24 hours to let the seal harden. Refrigerate or reprocess any jars that haven't sealed.
16 cal
3 g
1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.

  • Amanda Siemens says:
    These are our favourite for making fermented pickles too! I can't make them by the quart or they'll be gone in a day (and after waiting 4 weeks for them to fully ferment seeing them disappear so quickly makes me cringe lol) so now if I'm going to make them I'll use my 4 or 5 quart pickling jar, they last at least a week that way lol
  • Interesting, never thought about dilled beans.
  • Skip The Bag says:
    I've never heard of dilly beans before. Very interesting, sounds delicious!
  • DIYDanielle says:
    I need to grow beans more next year so we can do this! I love those but haven't had them in forever. Thanks for linking up at #SustainableSundays!
  • I would love to give this a try! Thank you so much for sharing with us at Dishing It & Digging It!
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