Name: Dilly Beans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 lbs fresh green beans, trimmed; 3 cups water; 3 cups white vinegar (5% acidity); 1/4 cup pickling salt; 3 cloves garlic, peeled; 3 sprigs fresh dill or 1 tsp dill seed per jar; 1/2 tsp red pepper flakes per jar (optional)

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Learn how to make small-batch dilly beans with this easy water bath canning recipe—perfect for small gardens or farmer’s market finds. These crisp, garlicky green beans are bursting with dill flavor and shelf-stable for months. I’ll walk you through my simple canning method so you can enjoy this tangy treat all year long!

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There’s something so satisfying about opening a jar of home-canned dilly beans in the middle of winter and tasting summer in every bite. Out here on my off-grid homestead, I don’t always have a huge bean harvest all at once—sometimes I’m picking just enough for a few jars. That’s why I love this small-batch recipe. It’s quick, uses what you have, and you don’t need a massive canner or a giant kitchen to make it happen. If you’ve got a basket of fresh green beans, a sprig of dill, and a little vinegar, you’re in business. Let’s get started!

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Recipe Tutorial – Water Bath Canning Dilly Beans

Ingredients (makes about 3 pint jars)

2 pounds fresh green beans, trimmed
3 cups water
3 cups white vinegar (5% acidity)
1/4 cup pickling salt
3 cloves garlic, peeled
3 sprigs fresh dill (or 1 tsp dill seed per jar)
1/2 tsp red pepper flakes per jar (optional, for a little heat)

Instructions

Prepare Your Equipment

Fill your water bath canner with enough water to cover your jars by at least 1 inch. Start heating it so it’s near a boil by the time your jars are filled. Wash jars, lids, and bands in hot, soapy water, then rinse well.

Blanch Your Beans (optional for texture)

Bring a large pot of water to a boil, toss in your trimmed green beans for 1–2 minutes, then quickly transfer them to a bowl of ice water. This keeps them crisp and vibrant green.

Make the Brine

In a medium pot, combine water, vinegar, and pickling salt. Bring to a boil, stirring to dissolve the salt.

Pack the Jars

Place 1 clove of garlic, 1 sprig of dill (or dill seed), and red pepper flakes (if using) into each jar. Stand the beans upright, packing them tightly but without crushing.

Add the Hot Brine

Carefully pour the boiling brine into each jar, leaving 1/2 inch headspace. Remove air bubbles by running a clean utensil along the inside of the jar. Adjust brine if needed.

Seal and Process

Wipe jar rims with a damp cloth, place lids on, and screw on bands fingertip-tight. Place jars into the boiling water bath canner. Process for 10 minutes (adjust for altitude if needed).

Cool and Store

Remove jars and place them on a towel to cool for 12–24 hours. Check seals—lids should be firm and not pop when pressed. Store in a cool, dark place for up to a year.

Conclusion

And that’s all there is to it—small-batch dilly beans ready to brighten your pantry shelves. Out here off-grid, I love recipes like this because they work with the harvest I have, not the one I wish I had. These beans are my go-to for snacking, tossing into salads, or serving alongside a hearty sandwich. Every time I pop one into my mouth, I’m reminded that the simple things—like a crunchy, tangy bean—are often the best!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Do I need to use fresh dill, or can I use dried?

You can use either! Fresh dill gives a brighter flavor, but dried dill seed works perfectly too.

2. How long should I wait before eating my dilly beans?

They’re best after at least 2 weeks, so the flavors can fully develop.

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3. Can I double this recipe?

Yes, just keep the water-to-vinegar ratio the same and adjust your jar count accordingly.

4. My beans turned a dull color—what happened?

Over-processing or skipping the ice bath can cause beans to lose their bright green color, but they’re still safe to eat.

Dilly Beans

These small-batch dilly beans are crisp, garlicky, and full of fresh dill flavor—perfect for using up a modest green bean harvest. Made with a simple vinegar brine and preserved using water bath canning, they’re a delicious way to enjoy the taste of summer all year long!

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Prep Time 20

Cook Time 10

Total Time 30

Servings 3 pints

Equipment

3 pint jars
canning supplies
water bath canner
stock pot for the brine

Ingredients

2 lbs fresh green beans, trimmed
3 cups water
3 cups white vinegar (5% acidity)
¼ cup pickling salt
3 cloves garlic, peeled
3 sprigs fresh dill or 1 tsp dill seed per jar
½ tsp red pepper flakes per jar (optional)

Instructions

Prepare water bath canner, jars, lids, and bands.
Blanch beans for 1–2 minutes, then transfer to ice water.
In a pot, combine water, vinegar, and salt; bring to a boil.
Place garlic, dill, and pepper flakes in jars. Pack beans upright.
Pour hot brine over beans, leaving 1/2″ headspace. Remove air bubbles.
Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude).
Cool 12–24 hours. Check seals before storing in a cool, dark place.