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Publication #FCS8226

Pickled or Non-Fermented Foods: Pickled Dilled Beans1

United States Department of Agriculture, Extension Service2

Pickled Dilled Beans
4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)
Figure 1. 

Jars of fresh yellow and green beans for canning.



[Click thumbnail to enlarge.]

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

If you are a first time canner, we recommend that you read the 1994 USDA Canning Guide that is available at


Table 1. 

Recommended process time for Pickled Dilled Beans in a boiling-water canner.


Process Time at Altitudes of

Style of Pack

Jar Size

0–1,000 ft

1,001–6,000 ft

Above 6,000 ft



5 min



After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



This document is FCS8226, one of a series of the Family Youth and Community Sciences Department, UF/IFAS Extension. Original publication date February 1993. Revised July 2005. Reviewed January 2014. Visit the EDIS website at This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8152, Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables.


Reviewed for use in Florida by Amy Simonne, professor, Food Safety and Quality, Department of Family, Youth and Community Sciences; UF/IFAS Extension, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.