Dill Beans

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pk. wax beans
  • 4 qts. water
  • 1 cup salt
  • 2 large stalks dill
  • ½ oz. black peppercorns
  • 6 bay leaves
  • 6 grape or cherry leaves, fresh
  • 1 cup vinegar


Remove strings and parboil beans in boiling, salted water until tender, (1 teaspoon salt to 1 qt. boiling water). Drain and pack in layers, in a crock, add a few peppercorns, a little dill, some pieces of bay leaf; repeat, covering top layer well with dill and adding the grape or cherry leaves. Follow recipe for Summer Pickles, above.