Dilly Beans

Enjoy summer year round with crisp pickled Dilly Beans with the infused flavour of a zesty dill and garlic. This is Count Von Garlics favourite pickled vegetable. 


  • 8 lbs. yellow or green beans
  • 4 tbsp. coarse salt
  • 12 spray or 12 tsp. dill seed
  • 12 cloves garlic
  • 12 cups vinegar
  • 4 cups water
  • 4 cups white sugar


  1. Trim beans and sprinkle with salt.
  2. Let stand 2 hours.
  3. Sterilize canning jars and lids.
  4. Rinse and boil beans in water for 7 minutes.
  5. While beans boil, combine vinegar, water and sugar and bring to a boil in a separate pot.
  6. Drain beans and pack tightly standing up in hot sterile jars.
  7. Add dill and garlic to jars.
  8. Pour hot mixture into jars and seal tightly.
  9. Run bubble remover or plastic knife around the side of jar pushing inward to remove any bubbles.
  10. Set hot jars on a towel and leave alone for 24 hours. You will hear lids pop as they seal.


Pickled garlic can change to a blue colour. The garlic is fine to eat and this is a common occurrence.