Print

Crisp Dilly Beans Recipe Easy Pickled Green Beans for Canning Season

crisp dilly beans recipe - featured image
Print Recipe

A flavorful and crunchy pickled green beans recipe perfect for canning season, preserving the fresh taste of summer with a tangy dill brine.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and washed
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tablespoons pickling salt (non-iodized)
  • 4–6 garlic cloves, peeled
  • 4 fresh dill heads or about 4 tablespoons fresh dill weed
  • 1 teaspoon black peppercorns (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Wash canning jars and lids in hot soapy water. Rinse well and keep jars warm in a pot of simmering water to prevent cracking when filling with hot brine. (10 minutes)
  2. Snap or cut off the stem ends of the green beans to about 4 inches long. Discard any limp or blemished beans. (10 minutes)
  3. Into each warm jar, place 1-2 garlic cloves, 1 fresh dill head, about 1/4 teaspoon black peppercorns, and a pinch of red pepper flakes if using. Pack green beans vertically, standing upright and pressing gently to fit as many as possible without crushing. Leave 1/2 inch headspace. (10 minutes)
  4. In a pot, combine 2 cups white vinegar, 2 cups water, and 2 tablespoons pickling salt. Bring to a boil, stirring until salt dissolves. (5 minutes)
  5. Using a funnel, pour hot brine over beans in each jar, covering fully but leaving 1/2 inch headspace. Remove air bubbles with a non-metallic utensil. Wipe rims clean. (5 minutes)
  6. Place lids on jars and screw bands fingertip tight. Process jars in boiling water bath for 10 minutes once water returns to boil. Ensure jars are covered by at least 1 inch of water. (15-20 minutes including heating and cooling)
  7. Remove jars with jar lifter and place on towel or cooling rack. Let cool undisturbed for 12-24 hours. Check seals by pressing lid centers; if no pop back, jars are sealed. Store in cool, dark place. (12-24 hours cooling)

Notes

Use fresh, firm green beans for best crunch. Avoid over-processing in water bath to prevent soft beans. Use pickling or kosher salt to avoid cloudy brine. Maintain 50/50 vinegar to water ratio for balanced acidity. Pack jars gently without crushing beans. Store sealed jars in cool, dark place up to one year. Refrigerate after opening and consume within 3-4 weeks.

Nutrition

Keywords: pickled green beans, dilly beans, canning, pickling, crunchy green beans, dill, garlic, preserving, summer vegetables

Find it online: https://yumnode.com/crisp-dilly-beans-recipe-easy-pickled-green-beans-for-canning-season/