This dilly beans recipe (pickled green beans) is a hit with my pickle lovers.
Canning dilly beans involves blanching fresh green beans and packing them with dill seeds and garlic into sterilized jars. Prepare a vinegar-water-salt brine, pour it over the beans, and seal the jars. Process in a water bath or steam canner for the recommended time. So easy and adds some fun crunch to summer time meals.
Label your jars with pretty printable Canning Labels! Check them out.
This recipe for dilly beans makes 4 pints. You’ll need approximately 2 pounds of fresh beans to fill 4 pint jars. If you want to make this in half pints, just use the smaller jars and follow the processing instructions for pint jars. Do not reduce the processing time.
There are no processing directions for quarts and they are not recommended.
Dilly Beans Recipe
These are some extended step by step directions for making the pickled beans.
Gather Your Canning Supplies:
The goal is to have the water in your canner hot but not yet boiling when the jars are going into the canner. If you have not used a water bath canner yet, I suggest you look at this page for some great tips for setting up and getting ready for any canning project.
- Green beans – enough to make 4 pints, about 2 pounds of beans
- 4 sprigs of fresh dill weed or 4 heads of dill.
- 4 cloves of garlic (optional)
- 1/4 cup canning salt
- 2 cups vinegar
- 2 cups water
- 1 tsp. cayenne pepper (optional, but you can add it to make this is a spicy dilly beans recipe)
This is a raw packed product, which means the beans are packed raw and the brine heated and poured into the jars.
Dill seeds? Or Dill weed?
I made my home canned dilly beans with sprigs of dill weed since that is what I had available at the time. My garden dill had not seeded yet. But there were plenty of ferny branches. Fresh dill heads or plain dill seed can be substituted.
Add sprig of dill weed (or substitute one head of dill, or 1 tsp. dill seeds) and 1 garlic clove to each jar. If you like spicy, try adding 1/8 tsp. cayenne to each jar. (I personally like mild.)
Prepare your green beans.
Wash beans. Remove ends and snap (break or cut) to jar length. The size is personal preference.
Pack each jar with beans lengthwise. You can also cut your beans short and pack them that way. I just think it looks nice to have them long and lengthwise. An easy way to do this is to tip the jar in your hand and fill it. This way, the beans stack nicely.
Prepare the Brine
Combine vinegar, water, and salt to make the pickling solution or brine. Bring this to a boil.
Expert tip: The best way to do this is in a stainless steel tea pot. It makes it so easy to just pour the brine into each jar without having to use a ladle.
Turn the heat off your brine. When bubbling stops, cover beans with pickling solution, leaving 1/4-inch headspace. I let the bubbling stop. Otherwise, it tends to splatter coming out of the spout of the teapot.
Remove air bubbles with a bubble tool, plastic knife or other small plastic utensil. Just push the tool gently between the dilly beans, moving things around just enough to let the air bubbles rise. There is a tool you can buy specifically for this purpose, but an orange peeler is what I always turn to. It just fits perfectly and is usually handy.
Recheck your headspace, resettle the beans in the jar, and add some brine if needed.
Wipe rims clean. You don’t want any pickling solution or pieces of dill on the rim of the jar, as it may interfere with the sealing process. Place your flat lids and screw bands on finger tight. Then finally put that jar in the hot canner. When all jars are filled you are ready to process.
Canning Dilly Beans
Then…process according to the instruction in the recipe card below. I’ve included boiling water bath instructions, but this is also a great recipe for using a steam canner. Check here for more information on steam canning.
Process pints for 10 minutes, adjusting for altitude using the chart in the recipe card below. For more information on why this is important, see this altitude adjustments page.
Dilly Beans: Tips & FAQ
This recipe is for pickled green beans. Pickled products can be processed safely in a water bath canner because of the added vinegar, which adds acid and makes it safe. Great Question! It means you are thinking. 🙂
We just eat them right out of the jar like a pickle. So yummy. They are a condiment to eat with sandwiches or burgers. Or just an evening snack.
And here is a great idea from a reader Bill in Illinois:
“First love your Dilly Bean recipe….A twist that I like to do is when I get tired of eating them right out of the jar…I chop them finely and mix them in cream cheese…this makes a great cracker spread…sounds odd but it is very good…I just use saltines but I imagine it would be good on a wheat cracker as well.”
You can actually eat dilly beans right away…but you might be disappointed. The beans do need some time to pick up on the pickling flavors. I’ve never tested it, so I can’t say for sure how long you need to wait for best flavor I’d advise waiting at least a week…longer is probably better.
These canned pickled beans will last for at least a year under proper storage conditions, provided they were processed safely and sealed correctly. The quality of pickles will degrade after that. The beans start getting soft. If it’s been over a year, don’t put them in the trash yet! Just move them to the front and make a plan to use them soon. I’ve got more on home canning and shelf life here.
Yes. Peppers are generally interchangeable with home canning. If you don’t want the spice of a cayenne, just use a milder pepper. And remember the pepper is optional, you don’t need it at all if you don’t want it.
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Resource – National Center for Home Food Preservation