Preserving dilly beans is an excellent way to harness the fresh flavors of the season for year-round enjoyment. Using a traditional water-bath canning method with glass canning jars, you’ll make crunchy, spicy bites perfect for pickled picnic snacks or crunchy salad toppings. Be sure to buy the freshest green beans or wax beans you can find with no bruising or blemishes.
Satisfy your sweet tooth with this easy-to-make recipe for Dilly Beans.
1. Info for Dilly Beans
- Cook Time: 25 hr
- Total Time: 25 hr
- Servings: 4
- Calories: 54.36 kcal
2. Ingredients for Dilly Beans
- fresh green beans
- fresh dill
- dill seed
- whole coriander seeds
- crushed red pepper flakes
- white vinegar
- kosher salt
- Fill a large stockpot three-quarters of the way with water and bring to a boil. Fit a canning rack into the pot and place two wide-mouth pint jars (or one 1-quart jar) on the rack. Lower rack into water, cover, and sterilize jars for 10 minutes. Use a jar lifter to remove jars from water, placing them on a clean towel. Keep water boiling while you prepare the beans.
- When jars are cool enough to handle, take a single green bean, stand it up in a jar, and trim to a length that’s 1/2 inch below the top of the jar. Use this bean as a template to trim the rest of your beans to size. Divide trimmed beans evenly between jars. (Alternatively, tilt the jar and stuff it with green beans, stem-side up, until full. Use a paring knife to carefully cut away the excess, leaving 1/2-inch space at the top of the jar.)
- Divide garlic between jars. If necessary, cut cloves in half for smaller jars.
- Divide fresh dill, dill seeds, coriander, and chili flakes evenly between jars.
- Bring vinegar, water, and salt to a boil in a small pot, stirring frequently. When salt is completely dissolved, pour equal amounts of hot brine into each jar using a ladle or measuring cup, leaving 1/2 inch headspace clear at the top of the jar.
- Prepare for canning: Insert a chopstick or bubble remover tool repeatedly around the perimeter of the filled jar to release any air bubbles. Dip a paper towel or clean dishcloth in vinegar and wipe each jar’s rim and mouth clean. Place a canning lid on each jar and secure firmly with a canning ring.
- Place the filled jars back on the canning rack and lower them into the stockpot of boiling water. If needed, top off with more hot water to cover jars by at least 1 inch.
- Cover and bring back to a rolling boil. Once boiling, set a timer for 10 minutes to process the filled jars.
- Use a jar lifter to transfer the processed jars to a clean towel, then leave them undisturbed for 24 hours. You’ll hear a “ping” as the air escapes from each jar and the seal sets.
- When 24 hours have passed, wipe the outside of the jars with a clean towel. Remove the rings and check the seals. The lid should have tightly adhered to the jar, and the center of the lid should be depressed. If the seal has failed, refrigerate and consume within a week.
- Store processed beans in a dark, cool place for up to a year.