Dill Pickled Wax Beans

Course: Preserves
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 48kcal
Author: Lord Byron's Kitchen
Dill Pickled Wax Beans are super dilly with a hint of salty and peppery flavour.  Stock you pantry full of these and you have a great side dish ready to go at any time!
Print Recipe


  • 3 pounds green beans or wax beans, ends trimmed and washed
  • 2 cups water
  • 1 cup vinegar
  • 3 teaspoons dried dill
  • 15 whole black peppercorns
  • 1 teaspoon salt


  • Add 6 cups of water to a large pot.  Add the salt.  Bring to a boil. Add the beans and stir to submerge.  Cook for exactly one minute.  Drain and cool the beans.  Set aside.
  • Prepare 3 500 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
  • Prepare your canning pot for the water bath method. I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot. Fill the pot half full with water and bring to full boil.
  • Fill the jars with the beans.  Use tongs to position the beans so that they all stick up on their end.  I find the best way to fill the jars is to lay the jars on their side on a clean kitchen towel.  
  • Once the jars are full, add a teaspoon of dill to each jar, along with 5 peppercorns each.  
  • Stir together the vinegar and the water.  Poor into the jars, leaving 1/2 inch of head space.  Screw on the lid until just snug. 
  • Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred beans to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your beans for future consumption.
  • For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The relish will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.


One serving is equal to 6-8 beans.


Calories: 48kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 204mg | Potassium: 276mg | Fiber: 2g | Sugar: 0g | Vitamin A: 0.4% | Vitamin C: 29% | Calcium: 6.4% | Iron: 8.5%