Pickled Dilly Beans (Dill Pickled Green Beans)
Pickled dilly beans are a real treat, and many would argue that they're much better than regular pickled cucumbers. Make dill pickled green beans at home and find out for yourself!
Servings: 24 Servings, Makes about 3 pints
Ingredients
- 2 lbs. green beans ends trimmed
- 2.5 cups vinegar 5% acidity
- 1 cup water
- 3 Tbls. canning salt
- 3/4 tsp crushed red pepper flakes
- 6 fresh dill sprigs
- 3-6 garlic cloves peeled
Instructions
- Wash beans and trim the stem ends. Trim both ends if you like uniformity, but the tail end is the tender end so you can leave it intact. I start by measuring one bean to 1 inch below jar height, and then cut them all to the same length so they pack well into the jar.
- Pack the green beans into wide mouth pint jars and top each jar with 1/4 tsp. red pepper flakes, 2 dill sprigs and 1-2 garlic cloves. Be sure to leave just over 1/2 inch headspace.
- Combine vinegar, water and canning salt and bring to a boil on the stove to make a hot brine. Pour the hot brine over the beans in jars, leaving 1/2 inch headspace.
- Seal the jars with new canning lids, tighten on bands, and process in a water bath canner for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
- Remove the jars from the canner and allow to stand at room temperature for a few hours until they've "popped" and completely sealed. Store any unsealed jars in the fridge and use immediately.
- For sealed jars, remove the canning bands and store in the pantry at room temperature.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.004g | Sodium: 719mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.4mg