Dilly Beans (Pickled Green Beans)

I’ll be honest that until I met my husband Matthew and his family, I had never even heard of dilly beans… but now I’m making up for lost time, especially since these days we are swimming in green beans! Even if you are new to canning, this recipe is very straightforward... though the process is even more fun when you have some helping hands! | MAKES 8 16-oz jars

DILLY BEANS (PICKLED GREEN BEANS)

Photo Credit: Wyse Guide

INGREDIENTS

  • 6 cups water

  • 6 cups white vinegar

  • 1/4 cup kosher salt

  • 4-5 pounds fresh green beans | ends trimmed

  • 1 teaspoon chopped fresh dill

  • 1/4 teaspoon dill seed

  • 1/4 teaspoon celery seed

  • 1/8 teaspoon alum (keeps the beans crisp)

  • 1/2 teaspoon dry red pepper flakes

  • 2 cloves garlic

INSTRUCTIONS

  1. Start by sterilizing 8 pint-size mason jars by boiling them for 10 minutes in a large stockpot. Boil the lids for 10 minutes in a separate smaller saucepan. Remove with rubber tongs, set aside and allow to dry until needed. Keep the stockpot filled with water on the stove, as you will need it again to seal the jars once they are packed with beans and brine.

  2. Quickly blanch the green beans by bringing salted water to boil in a medium saucepan. Add green beans, cook at a medium boil uncovered for two minutes, then immediately refresh the beans in an ice bath.

  3. Next, make the brine by combining the water, vinegar, and salt in a saucepan and bringing to a gentle boil. Lower the heat to keep a very low simmer. 

  4. Meanwhile, pack the fresh dill, dill seed, celery seed, alum, red pepper flakes, and garlic into your sterilized jars. Next, pack the beans tightly in the mason jars and ladle in the hot brine to just cover the beans (leave 1/2” head space). Fasten the lids to each jar and carefully place the jars back into the stock pot with boiling water to seal the jars. After 10 minutes in the hot water bath, remove jars with rubber tongs and gently place on your countertop, as they cool you should hear each jar “pop” as the lid seals. Store for at least two weeks before eating.