If you are a more advanced pickler, here is a recipe from Lyn Deardorff to use for dilly green beans (it can also be used for carrots, Brussels sprouts, cauliflower or broccoli if you prefer). Makes about 8 pints.


  • 4 Pound fresh greens beans (Beans should be long and crisp and trimmed to fit jars.)
  • .5 Cup pickling salt or kosher salt
  • 6 Cup white or apple cider vinegar (5% acidity)
  • 4 Tablespoon lemon juice (bottled or fresh) or 8 thin lemon slices
  • 8 Sprig fresh dill
  • 8 Clove garlic (optional)
  • 4 Teaspoon red pepper flakes (optional)


  • Total Time: 55 min
  • Prep Time: 40 min
  • Cook Time: 15 min
  1. Prepare water bath for canning by filling a large stockpot 3/4 full of hot water. Add canning (mason) jars and bring to a boil, then hold at medium heat until ready to use. Place lids in a small saucepan and bring just to simmer and hold. Combine salt, vinegar and lemon juice in a non-reactive large saucepan or stockpot. Bring just to a boil. Meanwhile, pack hot jars with one clove of garlic and ½ teaspoon red pepper flakes (if using) at the bottom of the jar. Pack the green beans, placing lengthwise. Add dill sprigs and lemon slices, pushing to the bottom to stand up alongside the glass. Add the vinegar solution, leaving ½ inch headspace. Wipe jar rims, place lids and bands on jars and turn just until resistance is felt. Place in canner and top off water, if needed, to at least 1 inch above the jars. Process 10 minutes in boiling water bath after water has returned to a full boil. Remove from water bath and let stand 12 hours on level surface. Check lids by pressing down on the center "button" to make sure they are sealed. Lid should not spring back. Label with name and date and store in cool, dark place. (If any lids are not sealed, you can still eat the dilly beans, just refrigerate jars immediately.)

Tips for pickling other vegetables: Baby carrots may be used; if using whole carrots, cut into lengthwise strips and cut again to fit lengthwise into jars. Brussels sprouts should be firm and just ripe; cauliflower and broccoli should be cut into 1-inch florets.

Usage ideas: Any of these pickled foods can be used in cold salads, as an antipasto (especially good if pairing one or more veggies), paired with goat cheese as an appetizer on crostini or as an open-faced sandwich spread. Dilly beans taste great in a Bloody Mary.

Recipe from Lyn Deardorff, a 40-year canner who started making sauerkraut and dill pickles with her grandmother in her basement. Please visit her website for more information.