Pickled Green Beans aka Dilly Beans
Pickled Green Beans are a crisp and tangy addition to any table, perfect for canning season or holiday gifting. Their bold flavor and satisfying crunch make them a staple for relish trays, sandwich plates, and snacking straight from the jar.
Servings 8 per jar
Calories 16kcal
Equipment
- Pint size canning jars
- Jar lifter and funnel
- Lid sterilizer , or small saucepan for lids
- Clean towel , for wiping jar rims
Ingredients
For the pickling solution (brine)
- 2½ cup water
- 2½ cup cider vinegar
- 3 tablespoons pickling salt
- 3 tablespoons granulated sugar
Per Jar add:
- 2 cloves fresh garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon mustard seed
- 1 bunch fresh dill head , or 2 teaspoon whole dill seed
Beans (enough for 5 pints)
- 10-12 cups fresh green beans , cleaned and trimmed
Instructions
- Fill a large roasting pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
- Pour water, cider vinegar, salt, and sugar in a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer.
- Remove hot jar from pan with tongs and place on towel lined counter top.
- Place ½ teaspoon mustard seed, ½ teaspoon red pepper flakes, 2 cloves garlic, and 1 dill head in jar and pack with green beans until full.
- Pour boiling vinegar solution over cucumbers, place lid on jar and seal with screw cap.
- Cover pickled green beans with towels to prevent drafts until completely cool. Be sure all lids have sealed. Any that did not seal will need to be refrigerated
- 2 cups of beans should make 1 pint of dilly beans. Increase the measurements of the brine if making more than one pint of beans.
Nutrition
Serving: 8servings per jar | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Saturated Fat: 1g | Sodium: 440mg | Fiber: 1g | Sugar: 2g
