Print Recipe
Dilly Beans
Crisp, tangy pickled green beans are a versatile treat—perfect as a Bloody Mary garnish, a zesty condiment for salads and sandwiches, a crunchy addition to a veggie tray, or simply a satisfying snack straight from the jar.
Course: Canning
Cuisine: American
Servings: 4 pints
Author: Tammy Baker
Ingredients
- 2 lbs. green beans
- 4 cloves garlic peeled
- 4 dill heads
- 1 tsp. red pepper flakes
- 2 T. coarse salt
- 4 T. granulated sugar
- 4 c. white vinegar
- 4 c. water
Instructions
-
Thoroughly wash the green beans, trim as needed, and pack them lengthwise into sterilized pint jars. Leave about ½ inch of headspace at the top of each jar.
-
In each pint jar place 1 peeled garlic clove, 1 dill head, and ¼ teaspoon red pepper flakes for a gentle heat.
-
Combine the coarse salt, granulated sugar, white vinegar, and water in a saucepan. Bring the mixture to a rolling boil, then boil for 1 minute to dissolve the salt and sugar.
-
Carefully pour the hot brine over the packed beans, leaving ½ inch headspace. Wipe the jar rims clean, apply lids and screw on the bands. Process the jars in a boiling water bath for 15 minutes. For best flavor and texture, allow the pickles to sit for 6 to 8 weeks before opening.