Preparation info

  • Makes

    6 Pints

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

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


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 t