Dilly Beans (Dill Pickled Green Beans)
Dilly beans are an old-fashioned favorite that's full of flavor, and they should be on every home canners pantry shelf!
Ingredients
- 4 pounds of green or yellow beans
- 8-16 heads of fresh dill
- ½ cup of pickling salt
- 4 cups 5% white vinegar
- 4 cups water
- 1 tsp red pepper flakes optional
- 8 cloves garlic optional
Instructions
- Sterilize your pint jars and lids and have them ready to go.
- Wash and trim the ends of the green beans, then cut them into 4-inch lengths.
- Place the dill heads and garlic cloves (if using) into your sterilized pint jars.
- With the beans upright, pack them into the jars, leaving a ½ inch of headspace. If necessary, trim the beans to ensure a proper fit in the jar.
- In a medium-sized saucepan, combine the salt, vinegar, water, and pepper flakes, and bring to a boil.
- Once boiling, pour the hot solution into your jars of beans, being careful to leave a ½ inch of headspace.
- Wipe any food residue or liquid that might be on the rims of the jars.
- Adjust the lids on the jars, making them fingertip tight.
- Place the jars into the canner. Add more water if needed.
- Process pints for 10 minutes, adjusting for altitude as needed.
- After the processing time has finished, turn off the heat. You may remove the jars from the canner to let them cool on the counter, or you can let them cool off inside the canner.
- Let them cool for 24 hours, check the seals on the jars, then label and store for up to one year.