Dilly Beans
20m prep 10m cook 30m ready
About 4 pint jars Please read about pickling and How to Process. Prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot pint jars.
Ingredients
- 2 pounds plump green beans
- 3 sprigs dill or ½ teaspoon dill seeds (12 sprigs or 2 teaspoons total)
- (1 garlic clove, peeled [4 total])
- (¼ teaspoon red pepper flakes or ⅛ teaspoon cayenne pepper [1 teaspoon pepper flakes or ½ teaspoon cayenne pepper total])
- 2 cups distilled white vinegar
- 2 cups water
- ¼ cup pickling salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 pounds plump green beans
- 3 sprigs dill or ½ teaspoon dill seeds (12 sprigs or 2 teaspoons total)
- (1 garlic clove, peeled [4 total])
- (¼ teaspoon red pepper flakes or ⅛ teaspoon cayenne pepper [1 teaspoon pepper flakes or ½ teaspoon cayenne pepper total])
- 2 cups distilled white vinegar
- 2 cups water
- ¼ cup pickling salt
Let's Cook
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Step 1.
Wash and trim (the beans should be no more than 4 inches long): 2 pounds plump green beans
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Step 2.
Place in each jar: 3 sprigs dill or ½ teaspoon dill seeds (12 sprigs or 2 teaspoons total); (1 garlic clove, peeled [4 total]); (¼ teaspoon red pepper flakes or ⅛ teaspoon cayenne pepper [1 teaspoon pepper flakes or ½ teaspoon cayenne pepper total])
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Step 3.
Tightly pack the beans upright in the jars. Combine in a medium saucepan and bring to a boil: 2 cups distilled white vinegar; 2 cups water; ¼ cup pickling salt
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Step 4.
Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
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