Dilly Beans

Fill up your pantry with these delicious Dilly Beans. The longer they sit the better they get. Great thinly sliced through a salad, on a cheese plate or take them to a picnic. You can also substitute the beans for any crunchy vegetables you have on hand - carrots, fennel, cauliflower, or a mix!

Makes 3-4 x 500ml jars


1 kg green beans handpicked
4 cups white wine vinegar
2 cups water
¾ cup sugar
¼ teaspoon turmeric
1 teaspoon salt
Per Jar:
¼ teaspoon whole black peppercorns
1 teaspoon mustard seeds yellow or black
½ teaspoon dill seeds
1 small chilli, garlic clove or fennel flowers (optional)


Wash green beans and trim of any blemished ends. I prefer to leave the beans whole and with stems, they look very pretty in the jar.
To sterilise your jars: give your jars and lids a soapy hot wash and a good rinse or put them through the dishwasher. Put jars into a low oven (110 degrees) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then let them air dry.
Put the vinegar into a medium non-reactive saucepan over low heat with 2 cups water. Add the sugar and salt and stir to dissolve. Increase the heat and bring to the boil.
Take hot jars out of the oven and let cool for a minute. Place the spices into the bottom of each jar. Tightly pack the beans vertically in the jars and add the hot brine to completely cover. Remove any air bubbles by gently tapping the jar on the work surface or slide a butter knife or chop stick around the inside of the jar to release any hidden air bubbles. You may need to add more brine to ensure the beans are completely submerged. Wipe the rim of the jar and seal.
Heat process for 10 minutes. Let sit for at least month before eating! Store for up to two years.