If you have OCD and you’d like to give canning a try, than this is the recipe for you. Not only is it an easy peasy recipe because you are cold packing your vegetables, but for me, being able to line my beans up in the jar was a total rush. I loved every second of it!
Just remember, after canning these bad boys, you won’t be able to eat them for a few weeks. You need to wait a bit and let the flavors develop. But don’t worry, they’re worth the wait. I promise.
Ingredients
3 pounds green beans, trimmed
1 1/2 teaspoon cayenne pepper
6 head of dill
6 cloves garlic
3 3/4 cups white vinegar
3 2/4 cups water
1/3 cup pickling salt
Directions
Fill your boiling water canner 2/3 with water and bring the water to a boil.
Fill 6 washed and sterilized jars, with 1 clove of garlic, 1 head of dill and 1/4 teaspoon cayanne pepper. Then add about 1/2 pound of trimmed beans {until the jar is packed tight}.
In a saucepan, combine the vinegar, water and salt and bring to a boil.
Once the water had been brought to a boil, pour the boiling brine over the beans, making sure to leave 1/4 inch headspace. Make sure all bubbles are removed before adding a lid and band.
Process for 10 minutes in a boiling water bath.
Wait 4-6 weeks before cracking open a jar to allow the flavor to fully develop.
Looking for a great canning book? I recommend The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market By Linda Ziedrich. Amazon currently has it on sale for only $11.41
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Sarah says
That looks awesome! Are the beans very spicy when you eat them? I can’t do much spice.
Mavis says
No, not really. 🙂
Christa says
great minds must think alike…or just on the same gardening schedule. 😉 my beans are just starting to come in and i am taking on canning this year. I was planning to do dilly beans with my green beans too. so far i have canned strawberry rhubarb jam, blueberry apple jam, and spiced apple butter. looking forward to getting some veggies done. thanks for the post.
Christa says
ok, now i have a question about the dill…. the dill heads you use, do you use ones that are in bloom or before bloom and does it really matter/
carol says
I use dill heads that are in bloom (flowers) in pickling. Some may be more mature than others–I think they just should be fully developed.
René says
Question: I thought green beans had to be pressure canned. Does the vinegar allow you to water bath can it?
Mavis says
Yes! 🙂
Jamie says
This is probably a silly question….. but I’ve never had them this way. How do you eat them after canning? Do you heat them up as a side dish or just eat them cold out of the jar, in a salad ? I want to try this but wasn’t sure how they taste best after canning. Thanks!
Mavis Butterfield says
Most people eat them straight out of the jar. 🙂 They are delicious!
Debbie B says
Do they stay crisp without alum?
Mavis says
I’ve never used it and they always stay crisp and delicious.
Jane says
My beans were shriveled after ten minute water bath should they have done that?
Annette says
Mine did also, I was wondering the same ?
Patricia Lewis says
I canned a batch of these today. One of my jars seems to have not sealed properly. What should I do with this jar? Can I put it in the fridge? How long will they stay good without being sealed?
Mavis says
Just put it in the fridge and use it up in the next week or so. Don’t try to reprocess it.
Marj says
I couldn’t find dill flowers, can I use the dill without the flowers?
Sally says
Is the recipe for quarts or pints?
Mavis Butterfield says
Pints.
Sherry says
Can you use dillweed instead and if so how much?
Kristin says
Everything I’ve read said you shouldn’t can beans in a water bath, they have to be pressure canned. I’ve also tried a water bath once before with beans and they tasted not good which is one reason why pressure canning is recommended. I would totally recommend pressure canning for better tasting beans!
Erinne says
You have to pressure can regular green beans, not Dilly beans like these.
Annie says
The use of vinegar in the recipe makes it so that these can be canned in a water bath. I used to help my grandma make these every regular (non-pickled) green beans, you are right, they must be pressure canned.