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!
Keyword green beans, preserved
Prep Time 1hour
Cook Time 12minutes
Total Time 1hour12minutes
For the jars
3-4lbfresh green beanscleaned and washed
½medium onioncleaned and thinly sliced
3tspcrushed red pepper flakes (optional)
For the brine
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 half-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.
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.