Dilly Beans

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.

As you can see, I have pickled all manner of veggies when I have them available. I especially enjoyed these pickled carrot sticks!



Rosemary’s Refrigerator Pickles

I love the influence of older, more experienced women in my life.  Their wisdom, their peace and their willingness to share what they have learned with me is of incredible value!

One such beautiful influence in my life is Rosemary.  She and her husband, Royce have been married for more than fifty years.  Through thick and thin, they have stuck it out…and were eventually able to laugh about some of their hardships.  They raised four children together, and Rosie has been such an encouragement to me during some of my tough seasons of parenting.  I appreciate her candor so much.

Rosie is also a great cook, an incredible artist, highly capable with a sewing machine and an experienced gardener.  She is kind, generous, hard-working and supportive.  I am so thankful God allowed our paths to cross.

A few years ago Rosemary found and passed along a recipe for refrigerator pickles.  These are soooo easy and super tasty.  They’re yummy on sandwiches or as a side with whatever you’re eating for lunch or supper.  I am going to give you my version, which uses a bit less sugar.

1 1/2 c. distilled white vinegar
1 T. salt
1 1/2 c. white sugar
6 c. sliced cucumbers
1 c. sliced onions
1 c. sliced bell peppers

In medium saucepan, over medium heat, bring vinegar, salt and sugar to boil; boil until sugar is dissolved.

Pack jar very tightly with vegetables and pour hot brine over them until jar is about 2/3 full of liquid.

Refrigerate 24 hours then enjoy.  Pickles will keep in your fridge for 2-3 months.

NOTE:  I only fill the jars about 2/3 full with the brine, because the vegetables will release water as they sit in the fridge, filling up the jar the rest of the way.  Each recipe makes about two quarts or so.  Also, if I only have cucumbers, I will sometimes make these with just the cukes.

Connie’s Dill Pickle Recipe


This is by far my favorite dill pickle recipe.  I’ve used this recipe to pickle cucumbers, carrots, green beans and even okra.  Not only do the pickles taste good, but this recipe is QUICK—not needing hours (or days) of soaking and rinsing.  Plus, it comes from my friend, Connie, and I just really like her.


To each QUART jar, add:


½ large carrot, cut in sticks (or 4 small carrots)

3-5 cloves garlic

Fresh large flower of dill (or ¼ tsp. each dill weed and dill seed)

Cucumbers (sliced or speared)

¼ tsp. pickle crisp granules

1 jalapeno (optional)


For the brine, bring to a boil:

1 qt. white vinegar

2 qt. water

2/3 c. pickling salt (or a little less)


Pour hot brine over filled jars.

Process in hot water bath for 12 minutes.


Cool & store for three months to let the flavors merry and become delightful.