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Amazing Canning Dilly Beans in Just 10 Minutes

Canning Dilly Beans
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This recipe guides you through making crunchy, tangy dilly beans perfect for long-term storage using a canning method.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed
  • 4 cups white vinegar (5% acidity)
  • 4 cups water
  • 1/4 cup pickling salt
  • 4-8 cloves garlic, peeled
  • 4-8 sprigs fresh dill, or 4 teaspoons dill seed
  • 1 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and trim green beans.
  2. Prepare canning jars: wash jars and lids in hot soapy water, rinse well. Sterilize jars by boiling them for 10 minutes or using a dishwasher’s sterilize cycle.
  3. In a large non-reactive pot, combine vinegar, water, and pickling salt. Bring to a boil, stirring until salt dissolves.
  4. Place 1-2 cloves of garlic and 1-2 sprigs of dill (or 1 teaspoon dill seed) into each hot, sterilized pint jar. Add 1/4 teaspoon red pepper flakes to each jar, if using.
  5. Pack green beans tightly into each jar, leaving 1/2 inch headspace.
  6. Pour hot brine over the beans, ensuring beans are fully submerged and maintaining 1/2 inch headspace. Remove air bubbles by gently tapping jars or using a non-metallic utensil.
  7. Wipe jar rims clean. Center lids on jars and screw on bands until fingertip tight.
  8. Process jars in a boiling water canner for 10 minutes (adjust time for altitude if necessary).
  9. Carefully remove jars from canner and place on a wire rack or towel to cool completely. Do not disturb for 12-24 hours.
  10. Check seals: lids should be concave and not flex when pressed. If a lid does not seal, refrigerate and consume within a few weeks.

Notes

  • Use fresh, crisp green beans for best results.
  • Adjust garlic and dill to your taste.
  • Store sealed jars in a cool, dark place for up to one year.
  • Allow dilly beans to cure for at least 2 weeks before eating for optimal flavor.

Nutrition

Find it online: https://whiskdaily.com/canning-dilly-beans/