Are you looking for a unique and flavorful way to preserve your bounty of beans? I suggest you give pickled green beans a try.
Pickled green beans, or dilly beans, can be served as a side dish, on sandwiches, in salads, or as a snack. Once you open a jar of pickled green beans, you’ll find they quickly disappear.
These dilly beans are made with a head of fresh dill. One-half teaspoon dill seeds per jar can be substituted.
Regular green beans require a pressure canner for processing, but since this recipe is for pickled green beans, it can be processed in a water bath canner. The acidic vinegar makes it safe.
This recipe can be enhanced to suit your personal taste. To spice up dilly beans, you can add:
After filling the six pint jars, I put all leftover ingredients in a glass jar with a lid, and store in the refrigerator for two or three days before eating.
Pickled Green Beans Recipe
Yields 6 pint jars