Dilly Green Beans
Crisp, tangy, and bursting with zesty flavor, these homemade Dilly Green Beans are the ultimate pickled treat for snackers and food enthusiasts alike. This small-batch recipe combines garden-fresh green beans with aromatic dill, garlic, and a perfectly balanced brine infused with red pepper flakes, mustard seeds, and whole peppercorns for a gently spiced kick. Whether you're a seasoned canner or a beginner, this easy-to-follow recipe delivers crunchy green beans that pair beautifully with sandwiches, charcuterie boards, or as a bold, flavor-packed garnish for Bloody Marys. With just 20 minutes of prep time, these pickled vegetables are a must-try for preserving summer's bounty and enjoying it year-round. Perfect for pantry storage or quick refrigerator pickling, this recipe ensures vibrant flavor and satisfying texture with every bite!
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Recipe Information
Ingredients
- 1 pound green beans
- 4 pieces fresh dill sprigs
- 4 cloves garlic cloves
- 2.5 cups white vinegar
- 2.5 cups water
- 2 tablespoons pickling salt
- 0.5 teaspoons red pepper flakes
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
Instructions
Wash and trim the ends of the green beans so they fit upright in your canning jars, leaving about 1/2 inch of headspace.
Sterilize 2 pint-sized canning jars and lids by boiling them in water for 10 minutes. Remove and allow to air dry on a clean towel.
In each jar, place 2 sprigs of fresh dill, 1 garlic clove, 1/4 teaspoon red pepper flakes, 1/2 teaspoon mustard seeds, and 1/2 teaspoon peppercorns.
Pack the green beans tightly into the jars, standing them upright, while leaving 1/2 inch of headspace at the top.
In a medium saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a boil, stirring to dissolve the salt completely.
Carefully pour the hot brine into the jars, covering the beans and leaving 1/2 inch of headspace. Use a non-metallic tool to remove any air bubbles, and adjust the brine level if necessary.
Wipe the rims of the jars clean with a damp paper towel, then place the lids on and secure them with rings until fingertip tight.
Process the jars in a boiling water bath for 10 minutes. Make sure the jars are fully submerged in water with at least 1 inch of water above the lids.
Carefully remove the jars using canning tongs and place them on a towel to cool. Listen for the lids to pop, indicating a proper seal. If any jars fail to seal, store them in the refrigerator and consume within 1-2 weeks.
Allow the sealed jars to sit for at least 1 week before opening to let the flavors develop. Store in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
44 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 290 mg | 6% | |
*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.
