The History of Dilly Beans

Dilly beans are exactly what they sound like — green beans that have been pickled and flavored using dill. The practice of pickling itself dates back to India around 4,000 B.C. and it has been used as a way of preserving food ever since. When people started growing green beans in the U.S., it’s likely that they would pickle some of the yield to help them survive the harsh winter. Over time, dilly beans got their name and the recipe became (somewhat) standardized. Dilly beans are always made with dill seed or fresh sprigs of dill. Garlic is also commonly used and many people experiment with additional spices such as peppercorns, red pepper flakes, mustard seeds, and coriander, too. Over the years, dilly beans became especially popular in the South and in Vermont. While they can be made using traditional canning methods that make them shelf-stable for a long period of time, dilly beans are frequently made using the “quick pickling” method, which is more about flavor than preservation (they still need to be stored in the fridge). Today, dilly beans remain a popular side dish or snack in many parts of the United States, particularly during the colder months of the year.