Description
A traditional family recipe for crispy garlic dilly beans, perfect for canning and enjoying year-round.
Ingredients
- 2 lbs green beans, trimmed
- 2 1/2 cups white vinegar (5% acidity)
- 2 1/2 cups water
- 1/4 cup pickling salt
- 6 sprigs fresh dill or 1/2 tsp dill seeds per jar
- 1–2 garlic cloves per jar
- Optional: red pepper flakes or mustard seeds
Instructions
- Wash and trim green beans to fit pint jars.
- Sterilize jars in boiling water for at least 10 minutes.
- In a saucepan, bring vinegar, water, and salt to a boil.
- Pack green beans tightly into jars with garlic and dill.
- Pour hot brine over beans, leaving 1/2-inch headspace.
- Wipe rims clean, seal with lids and bands.
- Process in boiling water bath for 10 minutes.
- Let jars cool completely. Listen for the lid pop!
Notes
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 2–3 weeks. Add red pepper flakes for extra heat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 4–5 beans (1/8 jar)
- Calories: 25
- Sugar: 1g
- Sodium: 310mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dilly beans, garlic pickles, green beans, canning