Spicy Dill Pickle Recipe

I was having trouble finding a recipe over the weekend for spicy pickled Green Beans. After reading over countless suggestions I made my own. Why? well for one I absolutely can not stand mushy green beans. And for two. I know what I like at this point. I think I must be getting old lol.


  • 4 pint size jars with lids ( 16 onz )
  • Glass 1 cup measure
  • 1 lbs green beans
  • 3 cups filtered water
  • 3 cups of distilled white vinegar
  • 1/4 cup pickling salt
  • 2 tsp dried Dill weed
  • 8 large Garlic cloves cleaned and peeled
  • 24 peppercorns
  • 4 calabrian chilli peppers


  • Sterilize Jars Lids and Glass Measuring Cup this is really important! The easiest way to do this is in the dishwasher on the hot cycle. Properly sterilizing ensures no contamination and is crucial if you intend to process your jars and keep over the season in the pantry.
  • Clean and Blanch your Beans wash your beans and snap or trim the ends. Once cleaned, prep a large pot of boiling water. Toss your beans in. Set a timer for 90 seconds. Transfer beans to a sink of Ice water. They will turn a vibrant bright green and the cold water will stop the cooking process.
  • Make your brine to a pot on the stove add: vinegar, water and salt. Bring to a full boil.
  • Prep your jars to each jar add: 1/2 tsp of dill weed, 2 large garlic cloves, 6 peppercorns and 1 chilli.
  • Stuff your Jars Add your beans to your jars. Make sure they are packed really nice and tight. Allow little to no movement. If you see a gap, Shove another bean in there 🙂
  • Cover Your Beans with Hot Brine Carefully use your sterilized cup to pour your brine into your jars. Be careful not to burn yourself with brine or steam. Fill to 1/4″ from the top. It is important that there is no beans or herbs touching the top of your jars if you plan on canning.


  • Can be kept in the fridge for 2 months.
  • Canning Method: If you’d like to process for sealing and storage 8 minutes will do. If you do not have a canner you can use a large stock pot. Add enough water to the bottom of the pot to cover your jars about half way up. Bring water to a boil and carefully place your jars in water. Set timer for 8 minutes. Once time is up, Use oven mitt to carefully remove jars. Transfer to a towel on the counter ( so you do not leave a heat / water mark ) your jars should seal within the hour. If they do not, you can keep in the fridge.
  • Variations: this recipe is great for carrots and celery too! Carrots and celery do not need to be blanched. Simply stuff your jars. I find a smaller size jar (8 onz – 1/2 pint size ) is nicer for the stick size I like for Carrots especially. Celery does well in a 16 onz jar. If you are halving the jar size, simply cut the spices in half as well.


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