Pickled Green Beans Recipe
By Charlotte Mcmullen | Aug 26, 2015
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:
- mustard seeds – 1/4 to 1/2 teaspoon per jar
- crushed red pepper flakes – 1/4 to 1/2 teaspoon per jar
- ground cayenne red pepper – 1/8 to 1/4 teaspoon per jar
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
- 4 pounds fresh, firm green beans
- Fresh garlic
- Fresh dill
- 5 cups distilled white vinegar
- 5 cups water
- 1/2 cups canning and pickling salt (NOT regular table salt)
Trim off ends, wash and cut beans to fit length of pint canning jar.
Put 1 garlic clove and 1 or 2 dill heads into sterilized jar.
Put beans in jar vertically until full. Tip: Lay jar on its side.
Combine vinegar, water and salt in saucepan, and bring to boil. This is your brine.
Pour boiling liquid over beans. (Beans should be covered and leave 1/2-inch headspace.)
Remove air bubbles with a plastic knife or other small tool.
Wipe rim of jar clean and screw on sterilized lid and ring.
Process in boiling water canner for 10 minutes, adjusting for higher altitudes.
Cool on counter after process. Wait at least 1 week before eating.
Store sealed jars for up to one year in a cool, dark place.
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