Dilly Beans Recipe

A jar of canned dilly beans sits on a dish towel surrounded by fresh dill and additional raw beans

Dilly beans are a great way to preserve fresh green beans. Plus, they're quick and easy to make! Here's a step-by-step guide to help you make a batch.

Adapted from FreshPreserving.com

4.43 from 7 votes

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Course: Canning Recipes

Cuisine: American

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: pint (16 oz) jars

Calories: 104kcal

Author: Cassie Johnston

Ingredients

3 pounds green and/or yellow wax beans trimmed and cut into jar-length pieces (about 4 inches)
3 ¾ cups vinegar
3 ¾ cups water
⅓ cup Ball® Salt for Pickling and Preserving
6 cloves garlic crushed or thinly sliced
6 sprigs of dill

Instructions

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up, leaving a ½ inch headspace.
Ladle hot brine into a hot jar, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal—they should not flex when center is pressed.

Video

Notes

You will get the best flavor with fresh dill, but you can use 2 teaspoons of dried dill seeds per pint jar if needed.

The beans will likely stay plenty crisp on their own. If you want to be sure that your pickled beans come out crisp, you can add 1/8 teaspoon Ball® Pickle Crisp® (aka calcium chloride) to each pint jar before packing with beans.

Nutrition

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