Home Food Preservation Recipes Pickled Dill Beans

Pickled Dill Beans

freshly washed and cut green beans prepper for canning in glass jars with garlic and fresh dill
Ingredients
  • 4 pounds of fresh, tender green or yellow beans (5 to 6 inches long)
  • 8 to 16 heads fresh dill
  • 8 cloves garlic (optional)
  • ½ cup canning or pickling salt
  • 4 cups white vinegar (5% acidity)
  • 4 cups water
  • 1 teaspoon hot red pepper flakes (optional)

Yield: 8 pints

Directions

Preparation

  1. Wash hands with soapy water.
  2. Wash beans and trim ends; cut beans into 4-inch lengths.
  3. Follow canning and processing directions below for a safe, shelf-stable product.

Safety Caution: Vinegar used in the pickling process for this specific recipe lowers the pH of the product, making it acidified enough to be safe for processing in a boiling water canner. Fresh beans packed in water (unpickled) are a low-acid food that must be processed at high temperatures in a pressure canner to be safe. 

Canning Instructions

For best practices, read resources from the National Center for Home Food Preservation. Read Using Boiling-Water Canners before beginning to make jam or jelly at home. Read the USDA Complete Guide to Home Canning: Guide 1 Principles of Home Canning if you are new to canning.

  1. Sterilize canning jars in boiling water.
  2. Make a brine of vinegar, water, salt, and pepper flakes (optional). Bring to a boil.
  3. Place 1 to 2 dill heads and, if desired, 1 clove of garlic, in each sterile jar.
  4. Place whole beans upright in jars, leaving ½-inch headspace.
  5. Fill jars with boiling brine, leaving ½ inch headspace.
  6. Remove air bubbles; wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
  7. Process the filled, lidded jars in a boiling water canner for the appropriate time (see Processing Details below).
  8. Carefully remove jars from boiling water; let cool.
  9. Remove screw bands after about 12 to 24 hours.
  10. Label and date product.
  11. Store product in a dark, dry, cool location.

Processing Details

Determine processing times at altitude using a boiling-water canner.

  • Jar Sizes: Pints
  • Type of Pack: Raw

Processing Time

  • At 1 to 1 to 1,000 feet altitude: 5 minutes
  • At 1,001 to 6,000 feet altitude: 10 minutes
  • Over 6,000 feet altitude: 15 minutes

Recipe Source

This is a tested, evidence-based recipe from the National Center for Home Food Preservation. University of Georgia Extension.