Dilly Beans

Posted · 5 Comments

Many of us at Moosewood “put up” Dilly Beans during the summer and then conjure up fond memories of the vegetable garden as we eat them during the winter. These intensely flavored beans can be prepared on the spot anytime. Serve as a garnish for green salads or as a side dish with sandwiches or frittatas.

Dilly Beans
Prep time: 
Total time: 
Serves: 4 to 6
  • 1 ½ cups water
  • 2 cups stemmed green beans (about ½ pound)
  • 2 tablespoons chopped fresh dill
  • 2 large garlic cloves, pressed
  • ¼ teaspoon red pepper flakes
  • ⅓ cup cider vinegar
  • ½ teaspoon sugar or honey
  • 1 teaspoon vegetable oil (optional)
  1. Bring the water to a boil in a small pot. Cook the beans, covered, for 3 to 5 minutes. Drain the beans when they are still bright green and just tender, and place them in a bowl. Stir the dill into the warm beans.
  2. Combine the garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to a boil. Simmer for 2 minutes. Pour the dressing over the green beans and mix well. Add the oil if you like. Serve immediately, or chill for about 20 minutes and serve later.
  3. Covered and refrigerated, Dilly Beans will keep for 4 days.

Reprinted from Moosewood Restaurant Cooks at Home, Copyright 1994 Moosewood, Inc., Simon & Schuster/Fireside, publishers

Nutrition Information
Serving size: 4 oz Calories: 38 Carbohydrates: .3 g Protein: 1.7 g
5 Responses to "Dilly Beans"
  1. Laura says:

    Is it one cup of cider vinegar or is there a measurement missing? Thanks!

    • laura says:

      We didn’t mean to be mysterious. Somehow the fractions dropped off of the recipe post. it’s 1/3 cup vinegar, 1/4 teaspoon red pepper flakes, 1/2 teaspoon sugar or honey.

  2. PATH STAR says:

    How would you adapt this recipe for canning the beans?

    • laura says:

      Choose beans of the same length, long enough for a small mason jar or jelly jar. Stand the clean, trimmed beans on end, put in a couple of cloves of peeled raw garlic, boil the marinade (you may have to make extra, depending on how many jars), and pour the boiling liquid over the beans to completely cover them and seal immediately. When the beans cool, the seal should snap shut.
      Good luck

  3. Patricia Hedrick says:

    Looks good for a snack or quick side dish

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