Green beans are one of my favorite vegetables, and canning them is a great way to preserve my garden’s bounty. Green beans typically require a pressure canner, a kitchen tool I unfortunately lack. However, this recipe for dilly beans allows us to use a simple water bath for preservation. Dilly beans are basically pickled green beans, with a spicy, garlicky flavor suitable for snacking or accompanying your favorite summer meals, such as hamburgers, grilled hot dogs, or even a salad.
Canning with a water bath does not require much equipment, and most things can be found in any properly stocked kitchen. I use a big pasta pot for cooking the items to be canned, such as jam, sauce, or the liquid used in this recipe. I use my gigantic stock pot for the actual canning, as it leaves a lot of room for water above the cans. To ensure the cans do not touch the bottom of the pot and therefore burn or overcook, I use a stainless steel steam basket. For the lids, I simply ladle some boiling water into a small saucepan and let them soak for a few minutes before I begin processing. The equipment that I bought specifically for canning include special rubberized tongs for lifting the jars in and out of the water safely, a magnetic stick for fishing out the lids, and of course, mason jars, lids, and rings. Now on to the recipe!
Pickled Green Beans
Yields 5 pints
What You Need:
- 4 cups apple cider vinegar
- 4 cups water
- 3 tablespoons kosher salt
- 5 sprigs fresh dill, or 2½ heaping teaspoons dried dill weed, separated
- 5 cloves garlic, peeled and lightly smashed
- 2 ½ – 5 teaspoons crushed red pepper flakes
- 2 pounds fresh green beans, washed and ends trimmed
Fill a large stock pot with water, leaving a few inches of space at the top (to account for the water displaced by the filled jars later), and set on the stove to boil.
Wash the mason jars thoroughly and place in the boiling water to sterilize. Place the lids in a small saucepan beside the stove and ladle in enough hot water to cover them.
In a large saucepan, combine vinegar, salt, and water. Bring just to a boil, stirring to dissolve the salt.
Carefully remove the jars from the boiling water, emptying out the water back into the pot.
Quickly place a sprig of dill (or ½ teaspoon dried dill weed), a clove of garlic, and ½-1 teaspoon red pepper flakes in each jar. Then, add the green beans, standing them as upright as possible. Pour or ladle in the vinegar mixture, leaving ½ inch headspace. Wipe the rims of the jars dry, then place a lid and ring on each one. You want the lids to be just finger tight; if they are too tightly sealed, they will not process correctly as no air can escape.
Return the filled jars to the water bath and wait for the water to return to a light boil. Process for 10 minutes, then remove the jars and set on a towel. Leave them undisturbed for 1 hour, then check the lids to make sure they are sealed. I do this by lightly trying to pry of the lids with the pads of my fingertips, and making sure the center is popped down.
Label your jars and store in a dark, cool place.
Please be sure to check with your local extension office for specific tips on timing, pressure, and temps for canning.
Find even more Canning and Preserving Recipes on Little House Living! And don’t forget…if you need some inspiration on how to use those canned foods just check our the ebook, The Canner’s Cookbook!
Does your family enjoy pickled green beans?