How to Can Dilly Beans
If you love the flavor of dill, but don't always love the traditional cucumber pickle, then these dilly beans are the answer for you! They're a green bean that's canned in a vinegar and dill brine, making for a crisp that can be enjoyed later!
Servings 6 pints
Calories 16kcal
Equipment
Ingredients
For the jars
- 3-4 lb 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 cup distilled white vinegar (5%)
- 1 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.
- 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.
- In a saucepan, combine the water, vinegar, and canning salt. Bring to a boil to form the brine.
- 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
Nutrition
Serving: 0.125jar | Calories: 16kcal
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