Dill Beans
Submitted by justina
Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.
YIELD
28 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve got green beans coming out of your garden faster than you can eat them, dilly beans are the answer.
Packed into jars with fresh dill heads, whole garlic cloves, mustard seeds, and a pinch of cayenne for heat, these pickled green beans get a hot vinegar brine poured over them and processed in a boiling water bath.
The result? Crunchy, tangy, garlicky beans with just enough kick to keep you reaching for one more.
Seven pints means plenty for your pantry shelf and a few jars to give away.
Kitchen Tips
- Trim the beans to fit upright in the jars with half an inch of headspace so they stay submerged in the brine
- Use fresh dill heads (not dried) for the best flavor; if dill is out of season, 1 teaspoon of dill seed per jar works as a backup
- Let the jars sit for at least 2 weeks before opening so the flavors fully develop
- These make a great Bloody Mary garnish or a crunchy side straight from the jar
Ingredients
Directions
Clean beans thoroughly; drain and pack into 7 sterilized pint jars.
Into each jar, put ⅛ teaspoon cayenne pepper, ½ teaspoon mustard seed, 1 head dill, and 1 clove garlic.
Combine vinegar, water, and salt; bring to a boil; Pour boiling liquid over beans, leaving ½ inch headspace.
Wipe rims with a damp cloth. Remove air bubbles.
Seal according to lid manufacturer’s instructions.
Process in a boiling water bath for 10 minutes.
Make 7 pints.
Comments
