Dilly Beans

Crunchy and tangy home-canned dill pickled green beans, perfect for adding flavor to meals or as pantry gifts.

Prep Time 30

Cook Time 10

Total Time 40

Course Condiment, Side Dish, Snack

Cuisine American, Preserved Foods

Servings 8 pints

4 pounds green or yellow beans (trimmed) Use fresh, firm beans for best results.
8–16 heads fresh dill Use more for a stronger flavor.
1/2 cup pickling salt Use canning/pickling or non-iodized fine salt.
4 cups 5% white vinegar Do not use lower-strength vinegars.
4 cups water
1 tsp red pepper flakes Optional, for heat.
8 cloves garlic Optional, peeled.

Sterilize pint jars and lids. Keep them hot until ready to use.
Wash beans. Trim the stem ends and cut into ~4-inch lengths.
Into each hot pint jar, place 1–2 dill heads and one peeled garlic clove, if using.
Stand the beans upright in the jars and pack them tightly, leaving 1/2 inch headspace.
In a medium saucepan, combine the vinegar, water, pickling salt, and red pepper flakes if using.

Bring the brine to a rolling boil so the salt fully dissolves.
Pour the hot brine over the packed beans, maintaining 1/2 inch headspace. Tap jars to remove air bubbles.
Wipe jar rims clean with a damp cloth. Place lids and screw on bands fingertip-tight.
Place jars in a boiling-water canner, ensuring jars are covered by at least 1–2 inches of water.
Process pint jars for 10 minutes at sea level, adjusting processing time for altitude.
After processing, turn off heat and let jars cool undisturbed for 24 hours.
Check seals and, if sealed, store in a cool, dark place for up to one year.

For best flavor, allow at least two weeks for the beans to mellow before opening a jar. Avoid freezing pickled beans to maintain their crisp texture.

Keyword Canning Recipe, Dilly Beans, Fermented Dill Beans, Pickled Beans, Preserving Green Beans