Description
Crisp and tangy dilly beans are a delightful snack or side dish, perfect for summer picnics or as a zesty addition to your charcuterie board.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1 tablespoon dill seeds
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
Instructions
- Prepare your jars: Sterilize canning jars and lids by boiling them in water for 10 minutes.
- In a medium saucepan, combine vinegar, water, and salt. Bring to a boil, stirring until salt is dissolved.
- Pack the green beans into the prepared jars, standing them upright. Add garlic, dill seeds, red pepper flakes, peppercorns, and mustard seeds evenly among the jars.
- Pour the hot vinegar mixture over the beans, leaving 1/2 inch headspace at the top of each jar. Make sure the beans are fully submerged.
- Wipe the rims of the jars with a clean cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
- Process the jars in a boiling water bath for 5-10 minutes, ensuring they are covered by at least 1 inch of water.
- Remove jars from the water bath and let them cool completely on a towel or cooling rack.
- Once cooled, check the seals by pressing down in the center of the lids. If they don’t pop back, the jars are sealed. Store sealed jars in a cool, dark place for at least 2 weeks before enjoying.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- These dilly beans can be refrigerated for up to a month if not processed for shelf-stability.
Nutrition
- Serving Size: 1 jar (approx. 12 beans)
- Calories: 45
- Sodium: 700
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
Keywords: dilly beans, pickled green beans, canning recipe, summer snacks, tangy beans, homemade dilly beans