Description
Crisp, tangy, and full of flavor, these dilly beans are the perfect pickled snack or addition to any meal.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 cups water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon dill seeds
- 4 cloves garlic, peeled and smashed
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon black peppercorns
- 2 pint-sized canning jars with lids
Instructions
- In a large pot, combine water, vinegar, and salt. Bring the mixture to a boil, stirring until the salt dissolves.
- Pack the trimmed green beans into the canning jars, standing them upright.
- In each jar, add dill seeds, smashed garlic cloves, red pepper flakes, and black peppercorns.
- Pour the hot vinegar mixture over the beans, ensuring they are fully submerged, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean cloth and seal them with lids.
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
- Remove the jars from the water bath and let them cool completely on a clean towel.
- Store the jars in a cool, dark place for at least 1 week before enjoying to allow the flavors to develop.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- Make sure to use fresh, crisp green beans for the best texture.
- These dilly beans can be stored for up to a year if sealed properly.
- Prep Time: 20
- Cook Time: 10
- Category: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sodium: 300
- Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
Keywords: dilly beans, pickled green beans, canning recipe, homemade pickles, dill pickles