Boost the shelf life of your garden beans and enjoy the harvest year-round with this delicious recipe for Pickled Green Beans AKA Dilly Beans!
I took the whole weekend off from the shop. It’s the first time I’ve done that in forever and it felt really good! I finally got a few projects done around the house…some of which I’ll be sharing later this week, but I also got a bunch of canning done, including a big batch of pickled green beans. You might also know these yummy green beans as dilly beans…their more common name.
This past week, one of our neighbors gave us a big bag full of green and yellow beans and it was way more than we could eat at once.
Everyone in my house likes green beans, I can’t say it’s a family favorite and we don’t eat them as often as we should, but we all like them.
Pickles, however, we love. Love, Love, Love.
We eat tons of pickles around here – easily 100 jars a year – and honestly, it’s mostly me. So, making pickled green beans seems like a brilliant way to get all of us eating our green beans.
I mean, beans are super good for you – packed full of vitamins and minerals, so we should be eating lots of them and what better way to eat them than pickled?
Since I’ve already got all my canning supplies out for pickling cucumbers and zucchini, I figured it was the perfect time to try this recipe for dilly beans that I have been holding on to for years.
It was so easy to make, I don’t know why I haven’t made it sooner!
Pickled Green Beans AKA Dilly Beans
In fact, it was so simple, that I had extra time to make these adorable labels for the Pickled Green Beans! Download a copy of your own, below.
Now, we just sit and wait (ever so) patiently, for the dilly beans to cure. The recipe took no time to put together, but the wait time for curing is 2 to 3 weeks.
Sigh. I’m impatient, but I know that the beans need time to soak up all that yummy brine to make the best flavor.
So, if you feel like taking 30 minutes of your time to make these dilly beans, do it!
Just be prepared to sit and wait for the curing time…I’m sure it will be worth it in the end, but for now…I just want to eat the beans.
Be sure to follow proper safety methods for canning.
Here’s the recipe –
- Sharp knife
- 8 pint jars with lids & screw tops
- Large pot
- Wooden spoon
- Water Bath Canner, Rack and Tools
- 4 lbs. green or yellow beans
- 8 heads dill
- 4 tablespoons garlic, chopped
- 1/2 cup kosher salt
- 4 cups white vinegar
- 4 cups water
- 1 teaspoon red pepper flakes
- Wash and trim ends off of the beans.
- Place 1 head of dill and 1/2 tablespoon chopped garlic into each jar.
- Combine salt, vinegar, water and red pepper flakes in a large pot. Heat to boiling.
- Pack beans into sterile jars, standing upright, leaving 1/2 inch of head space.
- Pour vinegar solution over the beans, leaving 1/2 inch of head space.
- Place lids onto jars and adjust screw tops.
- Process pickled green beans in a water bath canner for 10 minutes.
- Label your jar lids with "Pickled Green Beans" or "Dilly Beans".
- Allow Dilly beans to cure for 2 to 3 weeks before eating.
Click the image below to download a copy of these adorable “Dilly Beans” labels…
Have an Awesome Day!
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.