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Prep Time
10 mins
Cooking Time
24 h
Total Time
24 h
4 cups (1 L)


sprigs fresh dill
cloves garlic, peeled
red or green finger chili, thinly sliced
1 tbsp
pickling spice
15 mL
1 lb
green beans, trimmed
500 g
2 cups
white vinegar
500 mL
1 tbsp
pickling or kosher salt
15 mL


Step 1

Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.

Step 2

In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.

Step 3

Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.


Swap the green beans for asparagus, small cauliflower florets, carrot sticks or cucumber spears.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Side Dish Summer

Nutritional Facts Per Serving

Nutrition Description:
Per serving (4 beans):
2 g
1 g
180 mg
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