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Why I Love Canned Dilly Beans
Canning is in my blood. For as long as I can remember, I’ve been in the kitchen with Mom and my grandmas, learning and preserving. Now, you can learn the same way right along with me!
Dill beans may be a new idea for you. Or, maybe you’re like me and have enjoyed them throughout your entire life. Either way, these are a quick and easy way to preserve beans, using a simple, vinegar-brined pickle. Dill seeds give them that instant nostalgic flavor, but the bean itself gives the best crunch.
Dare I say it? Maybe they’re even better than a traditional pickle!
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
What Makes a Pickle a Pickle?
A pickle does not have to be made with cucumbers. That’s the most traditional, but numerous vegetables can be pickled.
There are two types of pickles:
- naturally fermented
- vinegar brined
Since these dilly beans use vinegar, water, and salt, they’re a vinegar brine pickle. The vinegar mixture is heated together, then poured over the beans along with seasonings. After being processed in a water bath, they’re shelf-stable and taste like a perfect, briny, sour dill pickle!
Why Not Use Dill Flowers to Flavor?
Often in pictures for dill pickles, you’ll find beautiful flower heads in the jar. And don’t get me wrong: they can work great. But I find that you need to pick them at just the right stage for the seeds to impart the necessary flavor. Depending on the size and age, each flower could have a varied amount of flavor. Also, we don’t all grow dill.
Instead, I use dill seed, which can be easily found in the spice aisle of the grocery store. Dill seeds always have the same, even flavor. And when added to each jar, you can control the exact flavor you’re getting!
More Preserving Recipes
- Slow cooker apple butter
- Canned bread and butter pickles
- How to make mustard pickles
- Canned hot pepper mustard
- Canned pears
- Apricot butter
- Canned zucchini relish
- Check out my canning 101 guide for more about canning
Have I Convinced You to Make This Recipe?
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Canned Dilly Beans
Equipment
Ingredients
For the jars
- 3-4 lbs fresh green beans cleaned and washed
- ½ medium onion cleaned and thinly sliced
- 3 tsp dill seeds separated
- 3 tsp red pepper flakes (optional)
For the brine
- 3 cups water
- 3 cups distilled white vinegar (5%)
- 3 tbsp canning salt
Instructions
- Prepare lids and rings, water bath, and brine. Bring water bath and brine to a boil as the jars and beans are prepared.
- Divide sliced onion in the bottom of each sterilized jar. This can be adjusted to personal preference. Take a bean, and, using the jar as a guide, trim the bean to within a ½-inch of the top (leaving ½ inch for headspace). Trim all the beans using the "guide" bean for the length.½ medium onion, 3-4 lbs fresh green beans
- Place beans in jars, standing them upright and packing them slightly until the beans are tight in the jars. Add dill seeds on top of the beans. Optional: If a spicy bean is desired, add crushed red pepper flakes to each jar.3 tsp dill seeds, 3 tsp red pepper flakes (optional)
- In a saucepan, combine the water, vinegar, and canning salt. Bring to a boil to form the brine.3 cups water, 3 cups distilled white vinegar (5%), 3 tbsp canning salt
- Once the water bath and brine are boiling, ladle brine on each jar, leaving ½ inch of headspace. Place prepared lids and rings on jars and place them in the water bath. Process for 12 minutes once the water starts to boil again.
- After processing, use a jar lifter and set jars out of the water. Let rest for 12-24 hours before removing the rings. These should sit at least two weeks before being enjoyed but will last up to a year in a cool, dark place.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Great site. Thank you
Kaleb is that 1/2 tsp dill seed and 1/2 tsp crushed red pepper per jar?
I love everything you do!!!!! I wish I could have you live with me. You make everything look so effortless. Thank you for sharing your stories and everything!!!!!!!
Well that is a huge compliment, thank you! So glad you enjoy!
Video shows what looks like 3 Tb salt but recipe only says 1 Tb. Which is correct?
I can’t find those 24oz canning jars anywhere for a reasonable price. Do you have a reliable supplier?
I just bought some online at Walmart. I had to stalk the wrong site until they came back in stock at 1 am and bought them for pickup the next day at my local store. I’ve been looking for weeks.
The USDA and National Center for Home Food Preservation have not ok’d more than pint jars for pickled green beans but have not said quarts are bad.
The Ball Blue Book c.2014, p. 93 of 203 in the ebook, uses pint and quart jars for pickled Dilly Beans with 10 min. in the boiling water bath for both. The Ball Blue Book is highly respected.
Can I use the same recipe for pickled asparagus? Thanks for the inspiration. My friend and I pickled for the first time; we made Mexican jalapenos with carrots and onion, serranos, and fresno chile peppers.
Have you ever tried yellow beans?
I made these pickled beans with yellow beans last year and they turned out great!
Why, since we have to pressure seal green beens don’t we have to pressure seal these beans? Why can they just go into a water bath?
These green beans are dilly beans and since they are made with a brine which contains vinegar it makes it a high acid food. Just plain green beans need to be pressure canned because they are a low acid food because the have no acid in the recipe just salt and water.
vinegar brine just like pickles can be water bathed. The high acidity makes it a water bath candidate
Just wondering why no salt.? Seems it would give them better taste.
There is 4 1/2 teaspoon salt in the brine recipe.
Yes, can you please clarify the amount of salt? I’m canning 4 lbs. of beans tomorrow… The recipe above clearly states 1 Tbsp. Thanks!
1 tbsp in the brine is correct. Enjoy canning!
Used this recipe last year and had to find it again! Definitely a hit!
I just adore your camera presence. Great recipe! Thanks!