Dilly Beans

With locally grown green beans available as many as ten months out of the year in the Lowcountry, it seems foolish not to have a jar of some pickled ones in the refrigerator. I can’t think of a simpler pickle to make.


  • 3 pounds tender young green beans, trimmed at the stem end
  • 6 garlic cloves, peeled
  • 6 bunches, or heads, of fresh dill
  • teaspoons hot red pepper flakes
  • cups white vinegar
  • cups water
  • cup pure salt


Sterilize 6 pint jars and keep them hot. Taste the beans to see if they feel furry in the mouth. If so, blanch them for a moment or two. Pack them into the hot sterilized jars, adding a garlic clove and a bunch of dill to each jar. Combine the remaining ingredients, bring to a boil, and pour hot over the beans, leaving ¼ inch of space at the top of the jars. Run a plastic spatula handle around the inside of the jars to remove air bubbles. Add caps and seal. Process the jars in a boiling water bath for 10 minutes or simply store in the refrigerator. They will be cured in about 2 weeks.