Dilly Beans are basically a pickled green bean. I prefer to pickle the young, tender beans from the plants’ first harvest because the beans are nice and straight, making them an easier fit for my pint jars. (Subsequent harvests tend to have beans that curl more.) I usually leave the ends on my beans before pickling, which makes a nice little “handle” for pulling them from the jars when they’re ready to eat.
I would think that any dill pickle recipe could be used with green beans, but this is the one I typically use for mine. When I have access, I will also add half of a seeded jalapeno to my jars.
2 pounds (ish) green beans, washed well
1/4 c. salt
2 1/2 c. vinegar (white or apple cider)
2 1/2 c. water
4-8 cloves peeled garlic
4 heads dill
Combine salt, vinegar and water in large pot; bring to a boil.
Pack beans lengthwise into hot, clean pint jars, leaving 1/4″ headspace.
Add 1-2 cloves garlic and 1 head dill to each jar.
Ladle hot liquid over beans, leaving 1/4″ headspace. Remove air bubbles. Adjust lids and bands.
Process pints for 10 minutes in hot water bath.
Makes 4 pints.