Found a prior post over on the Harvest Forum that shows some recipes....

Here is a link that might be useful: Dilly Beans Link

Virtually any bean works; not only common beans but also immature (i.e., green) cowpeas and even yard long beans.

Naturally, the straighter the bean the better because they fit in the jars better.

We prefer Striped Bunch for dilly beans. Seems to be the perfect balance of size, texture, and taste for being pickled. Not all of them are perfectly straight, but that's a trade-off we can live with.

My best recommendation would be the pole variety "Emerite". They are straight & very round, moderate length (up to 7"), and have a very firm texture that lends itself well to pickling. They also have good cool-soil germination, which should be an asset for coastal Maine. Pinetree & Vermont Bean both carry it.

Thanks for the advice everyone!

I think I will add them to my seed wants when I get some time to update it.

Maybe I can get them in a trade.

Leasa

The best ones we ever made were from a French Fillet bean, a very, very slender bean, half the dia of a pencil, and done up with white wine vinegar, garlic, and lots of dill. The drawback was packing the things into the jars, it seemed to take about 15 minutes to pack a jar, and about 3 minutes for my kids to eat it, and to get the kids to help pack them was like pulling teeth.

Now, we use an immature, flat Italian type bean that is still very tender when its about a foot long, so I can snip one in half. So, like Gardenlad sez, any bean will work. Only recipe thing I can think of is adding tarragon to the jar, and two dill seed heads is just about right for a qt.

It now takes about 3 minutes to pack a jar, and 2.5 min to eat it.

David, do I understand right? You're using both tarragon and dill in the same jar?

Tarragon, by itself, is a nice variation on the theme. But I would think that it would conflict with the dill?

Hi all;
I just made my first batch ever of dilly beans! Me and Hubby cant wait to try them, but Im thinking they need to sit awhile to develop the flavors-anyone have any idea how long that might be?

Thanks!!!
mmarla