Dilly Beans
Ingredients
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- 2 pounds green beans – rinsed and ends trimmed to fit jars
- 4 cloves garlic – peeled
- 8 sprigs fresh dill sprigs
- 2 tsp mustard seeds
- 1 tsp red pepper flakes
- 2 1/2 cups white distilled vinegar (5% acidity)
- 2 1/2 cups water
- 1/4 cups pickling salt
Instructions
1. Set up a canner with a rack and preheat to a steady simmer; wash 4 pint jars and keep them hot. Prepare new lids and rings according to manufacturer’s directions.
2. In a saucepan, combine the white distilled vinegar (5% acidity), water, and pickling salt; bring to a full boil over high heat, then reduce to a gentle simmer to keep the brine hot.
3. Into each hot pint jar, place 1 clove garlic, 2 fresh dill sprigs, 0.5 tsp mustard seeds, and 0.25 tsp red pepper flakes.
4. Pack the green beans tightly upright into the jars, trimming to maintain 0.5 inch headspace at the top.
5. Ladle the boiling brine into the jars, leaving 0.5 inch headspace. Remove air bubbles with a nonmetallic tool and adjust headspace with more brine if needed.
6. Wipe rims clean, center lids, and apply rings until fingertip-tight.
7. Place jars on the rack in the canner, ensuring they are covered by 1–2 inches of liquid. Return to a vigorous boil, then process for 10 minutes for pints (start timing once boiling resumes); increase to 15 minutes at 1,001–6,000 ft elevation and 20 minutes above 6,000 ft.
8. Turn off heat, let jars rest in the canner for 5 minutes, then remove to a towel-lined surface. Cool undisturbed 12–24 hours.
9. Check seals (lids are concave and do not flex), remove rings, wipe jars, label, and store in a cool, dark place. Let the beans cure 1 week before opening for best flavor; refrigerate after opening and use within 1 month.
Dilly beans are crisp pickled green beans scented with dill and garlic, delivering a snappy, tangy bite and a gentle heat if chile is used. The beans are packed upright in jars, covered with a bright vinegar brine, and processed so they keep their crunch and color. They’re as at home on a relish tray as they are alongside sandwiches and roasted meats, and they make an excellent Bloody Mary garnish.
The dish comes from American home-canning traditions, especially in regions with abundant summer gardens like the Northeast and Upper Midwest. As canning guides and extension services popularized safe preservation in the 20th century, dilly beans became a staple way to extend the green bean harvest. The combination of dill, garlic, and a 1:1 vinegar-to-water brine is now strongly associated with the style, which has remained a beloved pantry pickle for generations.