Pickled Green Beans (Dilly Beans)
User Reviews
4.6
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Prep Time
7 d 15 mins
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Total Time
7 d 15 mins
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Servings
32 makes 8 pints
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Calories
26 kcal
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Course
Condiments
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Cuisine
American
Pickled Green Beans (Dilly Beans)
Description
Pickled Green Beans (Dilly Beans) use fresh green beans packed tightly in sterilized jars along with dill heads, garlic cloves, and cayenne peppers for flavor. A boiling mixture of distilled white vinegar, water, and canning salt is poured over the beans to cover them while leaving headspace. The jars are sealed and processed in a boiling water canner to ensure preservation and safety.
The resulting pickled beans stay crisp due to the vinegar brine and remain bright green. The dill adds an aromatic herbaceous note, while the garlic and cayenne contribute pungency and gentle heat. After at least a few days, the flavors develop fully for eating.
Dilly Beans work as a snack, garnish for cocktails, or flavorful addition to salads and sandwiches. Canning allows for long-term shelf storage. Processing times vary by altitude to ensure proper sealing and preservation.
Ingredients
- 4 pounds Green bean fresh
- 8 to 16 dill heads, fresh seed blooms
- 16 garlic peeled and smashed, cloves
- 8 cayenne pepper smashed, whole, or for extra spice try Thai chilis
- 4 cups water
- 4 cups white vinegar distilled
- ½ cup canning salt or pickling salt
Instructions
- Sterilize your jars and lids. Clean and trim beans to fit in tall Mason Jars (about ½ pound of beans fills one pint).
- For each jar, put 1-2 dill blooms and 2 cloves of garlic into each jar. Pack the jars firmly with whole green beans and cayenne pepper, leaving a ½-inch space from the top of the jar.
- Bring the water and white vinegar to a boil. Add the salt and stir to dissolve. (I add the salt after the water comes to a boil so my pans don’t become pitted.) If you run out of vinegar mixture, just mix up another half batch.
- Ladle the vinegar mixture into the jars leaving ½ inch space from the top. Wipe the edges of the mouth clean and place a sterilized lid and then a ring on the jar.
- Process the jars in a canner for 5 minutes if under 1,000 FT or 10 minutes from 1,000 -6,000 FT. Remove and allow to cool, making sure the jars are sealed by pressing on the lid. If it pops up the lid isn’t sealed and should be thrown away.
- Pickled green beans will be ready to eat within a week and are good for about a year.
Notes
- Trim green beans to fit jars, packing firmly but without crushing.
- Adjust cayenne or Thai chilis for desired heat level.
- Process jars for 5-10 minutes depending on altitude to ensure sealing.
- Let pickled beans rest to develop flavors before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32makes 8 pints
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1774mg | 74% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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