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!
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.
Notes
Best flavor after 2 weeks. Shelf stable for up to 1 year.