Canning Dilled Green Beans
Elevate your pantry staples with this easy and flavorful recipe for Canning Dilled Green Beans! Perfectly crisp green beans are infused with garlic, fresh dill, tangy vinegar, and a hint of spice from mustard seeds and red pepper flakes, creating a pickled treat that's both zesty and satisfying. Whether you're new to home canning or a seasoned pro, this recipe guides you through every step—from preparing the brine to mastering the water bath canning technique—for a batch of perfectly preserved green beans that last up to a year. These tangy dilled beans are a versatile addition to charcuterie boards, Bloody Mary garnishes, or as a crunchy snack straight from the jar. Learn how to transform fresh produce into shelf-stable delights with this foolproof canning method!
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Recipe Information
Ingredients
- 2 pounds Fresh green beans
- 6 cloves Garlic cloves
- 6 sprigs Fresh dill sprigs
- 5 cups White vinegar
- 5 cups Water
- 6 tablespoons Canning salt
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Red pepper flakes
Instructions
Wash green beans thoroughly and trim the ends. Cut them into lengths that fit inside your canning jars, typically around 4 inches.
Sterilize 6 pint-sized canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them warm until ready to use.
In a medium pot, combine white vinegar, water, and canning salt. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. This creates the brine.
Place one sprig of dill, one garlic clove, 1/6 teaspoon mustard seeds, and a pinch of red pepper flakes into each sterilized jar.
Pack the trimmed green beans tightly into the jars, standing them upright. Ensure there’s about 1/2 inch of headspace at the top of each jar.
Pour the hot brine over the green beans in each jar, leaving about 1/2 inch of headspace. Use a clean utensil to remove any air bubbles, and adjust the headspace as needed.
Wipe the jar rims with a clean, damp cloth to remove any brine residue. Place the lids on the jars and screw the bands on until fingertip-tight.
Process the jars in a boiling water bath canner for 10 minutes if at sea level (adjust for altitude as needed). Start timing once the water reaches a full boil.
Carefully remove the jars from the canner and place them on a towel-lined surface. Leave them undisturbed for 24 hours to cool and seal completely.
Check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 1-2 weeks.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35004 mg | 1522% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 30.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2946 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
