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Shaker Dilly Beans

Shaker Dilly Beans
5 votes, 3.00 avg. rating (63% score)
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Yield: 8 pints

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  • 4 pounds fresh green beans, washed and trimmed
  • 8 teaspoons dill seed, divided
  • 4 teaspoons mustard seed, divided
  • 8 cloves garlic (or more to taste), divided
  • 5 cups white vinegar
  • 5 cups water
  • 1/2 cup salt


Cut the beans so that they fit in pint jars. Prepare the jars by rinsing them with hot water. Fill with the beans, stacking them lengthwise. To each jar, add 1 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 clove garlic cut in half. In a large pot, combine the vinegar, water, and salt. Heat to boiling. Pour the boiling solution over the beans, filling to within 1/2 inch of the top of the jar. Process in a boiling-water bath, tighten the lids if necessary, and cool. Store in a cool place for at least 2 weeks for the beans to develop their full flavor.
Updated Monday, March 24th, 2003

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3 Responses to Shaker Dilly Beans

  1. Anonymous July 5, 2005 at 6:38 pm #

    Makes a great summer side. Similar to pickled okra.

  2. Ramona Davis August 9, 2006 at 1:37 pm #

    I would not recommend this recipe because there is no length of cooking time for the boiling water bath. For a person who has never canned how would I know how long to cook. I would never attempt to make this recipe because this is not a complete recipe.

  3. Anonymous October 23, 2006 at 9:57 am #

    I’ve made dilly beans before but never with the garlic…a little different taste…loved it.

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