My first dilly beans were given to me by a true native Vermonter. I mean ancestors back to the Abenaki old school Vermonter. Beard so big you couldn’t see his chest mountain man Vermonter. And here he was telling me. “You gotta be kidding me girl. You ain’t never had dilly beans before? What’s wrong with your girl? You don’t know NOTHIN’ about good food.”
He went inside to get some of his mama’s old fashioned dilly beans, because if there’s one good thing about green beens it’s they’re prolific, so there’s always spare to be handed out to a flatlander that needs an education on good food.
I’ll admit, I was down right knock your socks off impressed. I make a pretty spectacular pickle, but I could eat dilly beans all day long and never miss a pickle. The texture is crisp and firm, and there’s something about a green bean that absorbs and complements dill better than any pickle I’ve ever had. A bit of garlic and a hint of spice from red pepper flakes, and you’ve got yourself a well rounded taste that’s hard to put down.
When I asked for the recipe, I was told that “mama don’t need no recipe for them dilly beans.” But I got rough proportions and an idea, and went looking on my own. After trying a number, I settled on this down right perfect recipe from The All New Ball Book of Canning and Preserving. It’s a good approximation of my first dilly bean. Try it and let me know what you think.
Pickled Dilly Beans Recipe
Adapted from The All New Ball Book of Canning and Preserving
Yield: 3 pints
Method: Water Bath Canning
Process Time: 10 minutes (adjust for altitude)
Headspace: 1/2 inch
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
- 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 adjusting for altitude.
- 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.
- Enjoy!
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Billy
I’ve never tried pickling my own dilly beans before, this makes it sound so simple and straight forward! Thank you for sharing your recipe, I can’t wait to try it at home!
Carol Jeanne
Home canned dill green beans were something my mother was especially good at canning. We grew up on her home canned pickles, dill green beans, fruits and veggies. This makes me miss my childhood days but remember then fondly.
Sarah
Hello- I canned the dilly beans a few weeks back. I followed the recipe exactly; however, they taste very bitter. I can’t quite put my finger on what is missing. Could you please weigh in with your thoughts on what I’ve done wrong? Thank you, Sarah
Ashley Adamant
My first thought was that maybe the green beans were a bit too old? They get a little bitter if they’re left on the plant too long, and that’ll really come through if they’re canned. The seeds inside should still be very small, tiny little specs. Even if picked on time, they’ll still get a bit bitter if they’re in the fridge too long waiting to be canned (or on the grocery store shelf too long).
If that doesn’t sound like the issue, I did a bit of research and here’s what the ball canning website has to say about bitter pickled vegetables:
“This happens when you use old spices, cook too long in vinegar, or you use too much spice. Use fresh spices – use whole spices within 3-4 years of purchase. Use the processing time and method recommended in the tested fresh preserving recipe. You may have used vinegar that was too strong. Always use vinegar with 5% acidity for fresh preserving. Using a salt substitute in place of Salt for Pickling & Preserving could be the problem. Salt substitutes contain potassium chloride, which is naturally bitter.” (source: https://www.freshpreserving.com/pickles-problem-solver.html)
I hope this helps!
chuck
I’d also add in that table salt contains iodine, which is bitter.
Nancy
Hi there. I’m looking at this recipe because we’re just starting to see crops of fresh green beans in our area. I was wondering what the shelf life on these were, when you store them
Ashley Adamant
I’ve had them on the shelf for 12-18 months in my pantry without issues.
Donna Janak
Do you serve these beans cold, like a pickle or do you warm them? We like to add vinegar to our cooked fresh green beans.
Ashley Adamant
Cold like a pickle is the way we eat them, honestly I never thought to serve them warm like a side dish. Now I wonder…it might work?
Jean McDaniel
I can’t find fresh dill in our little town. I can get dried at Walmart. I tried growing dill, but the house is too dark and it is too hot in Texas. Help! Can I use dried?
Ashley Adamant
Yes! That’s happened to me a time or two as well. I don’t use the green dried dill tops in canning (mainly because it always smells like alfalfa from the stores around here, too old I think). I’ve just substituted a good amount of dill seed instead of the fresh dill and they come out great. Smell the dill seed and make sure it has a good strong smell to it, it loses potency quick and old stuff (even a year old) doesn’t taste like much.
Lexi
Hello! I just finished pulling these out of the water bath, and I can’t WAIT to try them! How long do the green beans need to sit in the juice before they have the flavor of being pickled? I’d like to open one asap. Thanks!
Ashley Adamant
At least a week, preferably at least 2 weeks.
Beth
Do these stay crisp like a pickle or do they tend to mush a bit?
Debbie
They stay crisp, they do not get mushy at all.
Terri
Do you heat the jars before putting the beans in them?
Administrator
Yes, you should clean and sterilize your jars and then keep them warm before filling them.
Florenda
hello- I just finished making them! How long do they need to sit before using them?? thanks 🙂
Admin
4-6 weeks is plenty of time!
Jaime
I’ve looked at a lot of recipes and most all of them are using pint jars. Is there a reason? It seams like a quart jar would be easier, you wouldn’t have to trim the bean. I feel like I’m wasting a lot by cutting so much of the bean off.
Administrator
I have read that in a lot of different places as well but I can’t find anywhere that says why.
Ethan Nodwell
Can I use the same brine as the dill pickles for these dilly beans???
Admin
Of course!
Debra E Fish
I used this brine to can cauliflower and carrots. I only had quart jars left. I water bathed them for 30 minutes. Do you think they will be shelf stable or should I just refrigerate them?
Administrator
You might want to just refrigerate them. All of the information that I am seeing says to use pint jars and that quart jars are not recommended.
Samantha Heitke
Can I use quart jars for these? (Read your tip on sticking with pints for the pickles.) I have SO many beans.
Administrator
Everything that I have read says that it is not recommended to use quart jars, only pints.
Cleta
I would like to try the dilled green beans recipe but can not find a button to print it. I don’t like to use my phone while cooking (gross!). Is there a place I can find a printable copy of your recioe?
Administrator
You could simply copy and paste the recipe into a blank document and print it that way.
NaN Watson
Would this work well for pickled carrots?
Administrator
Yes, I definitely think this recipe would work well for carrots as well.
Howie
I made these last year and they were very good. I was jjust wondering if you could use yellow beans, something I have lots of these. Thanks.
Administrator
Yellow beans should work just fine. Let us know if you decide to try it.
Irene
Hi! I am thinking of buying a pressure canner and wonder whether I can use it for pickled recipes like this one? One of the websites says that pressure canner can not be used for high acidic foods like pickles
Ashley Adamant
Yes, you can definitely use it for pickles. On many recipes there are actually pressure canning and water bath canning recipes right next to each other, mostly high acid fruit canning recipes. That said, what I’d do is use the pressure canner as a water bath canner. Just put the bottom trivet in it and then fill it up with water, and use it just like a water bath canner (don’t put the pressure canning lid on). Pressure canners are versatile that way, they can be used as water bath canners without the lid or as pressure canners with the lid.
You can pressure can low acid recipes if you want, that’s fine, it’s just overkill. It doesn’t harm things like fruit for the most part (ie. canning peaches or apple slices), just makes them a bit softer. For pickles, it’d really cook them to a squishy texture, and I wouldn’t recommend actually pressure canning them with the lid on. Water bath canning them in a pressure canner is really exactly the same was water bath canning in any pot though, and works just fine.
Does that make sense?