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    Home » Homesteading

    Pickled Green Beans aka Dilly Beans

    Published: Aug 15, 2019 · Modified: Aug 18, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    These spicy/sweet pickled green beans are a great way to preserve your garden bean harvest and make a delicious addition to your relish tray.
    a pint jar of pickled green beans after processing

    Pickled Green Beans, also known as Dilly Beans are my very favorite way to preserve green beans grown in my garden. They are slightly spicy and sweet from red pepper flakes and mustard seed. The sweet heat combined with the dill and garlic is something that makes the taste buds happy!

    Dilly Beans are a delicious treat to serve on your condiment tray, as a side dish to a sandwich or straight out of the jar! They make great holiday and/or hostess gifts. Just tie a fancy ribbon around the jar and include it in a basket of other homemade goodies!

    Pickled Green Beans also known as Dilly Beans in a pint jar

    As an Amazon Associate, I earn from qualifying purchases.

    Preserving fresh green beans

    Whether you have your own garden or not, I highly recommend making pickled green beans! To can these beans I use the hot pack method, very similar to the garlic dill pickle recipe I make every year. This makes the canning process a lot easier since you aren't dealing with a pressure cooker!

    If you are making a large batch of these Dilly Beans, it will take a little bit of time. I usually make about 5-6 pints at a time, which equals out to approximately 10-12 cups of fresh green beans. Making only a pint or two at a time will result in less time spent. The only reason it takes any amount of time is you have to clean and trim your beans before processing them.

    How to make Pickled Green Beans

    It always starts with fresh green beans. Whether you grow them in your garden, or buy them at the market, you want the freshest beans you can get. The beans will need to be washed and trimmed before processing.

    fresh garden picked green beans

    I use pint jars for canning. To decide how long my green bean should be, I gauge the length of the bean to the height of the jar. Usually it is approximately 4 inches.

    The canning jars should be washed and sterilized in boiling water prior to packing them. Once sterilized, the jars can be packed with the fresh dill (or dill seeds), then add garlic, red pepper flakes, mustard seed, and green beans.

    In a large saucepan, bring to a boil the water, cider vinegar, pickling salt, and sugar. Pour hot brine in a glass measuring cup, then add to your pint jar that has been packed with the green beans. Add enough brine to the jars leaving ½ inch from the top of the jar.

    Remove any air bubbles by carefully using a knife in the jar. Immediately seal jars by removing the lid from the hot water bath and screwing the cap on tight.

    Many people go on to do a hot water bath processing for 10 minutes. I do not do this unless I am planning to give the jars away as a gift. If keeping for myself, I treat these just like I do garlic dill pickles and just cover the hot jars and let them seal. You will hear them popping as the sealing happens.

    Tips for pickling green beans

    • I usually leave the jars in simmering water and remove them one at a time, filling them with the beans and brine one after another. You do not need to do this if you are planning to process them in a canner once packed.
    • Spicy is a preference in our home. If you would rather not have spicy dilly beans, leave the red pepper flakes out.
    • I add sugar to the brine to add a little sweet heat factor. You can leave the sugar out if you prefer no sweet.
    • Store leftover brine in the refrigerator until ready to make more beans or pour over some freshly cut cucumbers to make some quick pickles!
    a pint jar of pickled green beans after processing

    Other preserved recipes you may like

    Mom's Apple Pie in a Jar is one of my very favorite preserving recipes. I always have a jar handy for whenever I want to quickly throw together a pie. Not only that, it's great to use in other recipes that may call for apple pie filling!

    Dehydrating is another great way to preserve produce! Try these Keto Zucchini Chips with Everything but the Bagel Seasoning! They are a great stand in snack to a fat laden potato chip!

    If you have always canned tomatoes, then you should definitely switch gears and try freezing tomatoes. Especially if you don't have the time to dedicate to canning them.

    You can pickle so many different things, for instance, these try theseSmall-Batch Pickled Fiddlehead Ferns! Fiddlehead Ferns are an early spring treat, so you will want to be looking for these early in the harvest season.

    Another great way to preserve is Fermenting. This is a new interest of mine and something I hope to get more into next year. In the meantime, check out this post for Fermented Jalapenos to find out what it's all about!

    Recipes to make with Dilly Beans

    Need a few ideas on what to do with your Dilly Beans besides enjoy them straight from the jar? How about substituting them for canned beans in a 4 Bean Salad, or chop them fine and use them in this Homemade Tartar Sauce Recipe instead of pickles! They are also great as part of a relish tray or charturciere board. The sky's the limit!

    You may need

    I highly recommend this 9-Piece Canning Kit. It has everything you need for preserving foods with a canner!

    Fresh dill heads can be found at most farmer's markets and in the grocery stores when in season. If you cannot find the, simply follow the instructions for using dill seed in the recipe card.

    *If you made this recipe, please leave a star rating!*

    a pint jar of pickled green beans after processing

    Pickled Green Beans aka Dilly Beans

    Shelby Law Ruttan
    These spicy/sweet pickled green beans are a great way to preserve your garden bean harvest and make a delicious addition to your relish tray.
    4.20 from 47 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Condiment
    Cuisine American
    Servings 8 per jar
    Calories 16 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the pickling solution (brine)

    • 2-½ cup water
    • 2-½ cup cider vinegar
    • 3 tablespoon pickling salt
    • 3 tablespoon granulated sugar

    Per Jar add:

    • 2 cloves fresh garlic
    • ½ teaspoon red pepper flakes
    • ½ teaspoon mustard seed
    • 1 fresh dill head or 2 teaspoon whole dill seed

    Beans (enough for 5 pints)

    • 10-12 cups fresh green beans cleaned and trimmed

    Instructions
     

    • Fill a large roasting pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
    • Pour water, cider vinegar, salt, and sugar in a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer.
    • Remove hot jar from pan with tongs and place on towel lined counter top.
    • Place ½ teaspoon mustard seed, ½ teaspoon red pepper flakes, 2 cloves garlic, and 1 dill head in jar and pack with green beans until full.
    • Pour boiling vinegar solution over cucumbers, place lid on jar and seal with screw cap.
    • Cover pickled green beans with towels to prevent drafts until completely cool. Be sure all lids have sealed. Any that did not seal will need to be refrigerated
    • 2 cups of beans should make 1 pint of dilly beans. Increase the measurements of the brine if making more than one pint of beans.

    Notes

    If you prefer to process the green beans in a hot water bath, transfer jars to canner, fill with hot water. Cover with canner lid and bring to a boil. Boil for 10 minutes. Carefully lift rack from canner and rest the rack on the rim. Remove hot jars from canner and place on towel lined counter. Cover with more towels to prevent cool air from hitting jars. Let cool completely. Store on shelf until ready to consume. Store any unopened or unsealed jars in refrigerator.

    Nutrition

    Serving: 8servings per jarCalories: 16kcalCarbohydrates: 3gProtein: 1gSaturated Fat: 1gSodium: 440mgFiber: 1gSugar: 2g
    Keyword dilly beans, pickled green beans
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

    Reader Interactions

    Comments

    1. Donna Noyes

      August 02, 2020 at 8:06 pm

      How fo you get the nice green colot?

      Reply
      • Shelby Law Ruttan

        August 03, 2020 at 7:05 pm

        Hi Donna, the photo was taken right after the hot liquid was poured over the beans and they were still bright green. After they sat a while, the green dulled some. 🙂

        Reply
      • Mary Tognazzini

        August 05, 2021 at 9:28 am

        I BLANCH THE BECH FOR A MINUTE TO ADD THE NICE COLOR. I THINK THE AMOUNT OF BRINE WILL MAKE MORE THEN ONE PINT?

        Reply
        • Shelby Law Ruttan

          August 06, 2021 at 11:30 am

          Yes, It will make 4-6 pints depending on how full you pack the jar. The brine can be stored in the fridge for another use if you plan to make more than one batch. That is how I would handle the leftover brine I had as I canned beans as I picked them.

          Reply
      • Belinda Melson

        May 21, 2022 at 8:29 pm

        Hi! My question is : When is the optimal time to open a jar and eat them?

        Reply
        • Shelby Law Ruttan

          May 23, 2022 at 9:00 pm

          Hi Belinda, I would wait at least 3 weeks before opening a jar.

          Reply
    2. Clay

      September 21, 2020 at 4:10 pm

      To keep the nice green color, would it help to blanch them for a few minutes?

      Reply
      • Shelby Law Ruttan

        September 21, 2020 at 7:37 pm

        Hi Clay, I don't think it would hurt. If it worked out for you, let me know!

        Reply

    Trackbacks

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      September 27, 2019 at 9:35 am

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    2. Momma Law's Crockpot Stuffing - Grumpy's Honeybunch says:
      November 15, 2019 at 8:11 am

      […] always have a relish tray with olives, garlic dill pickles, pickled green beans, and pickled […]

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    3. Keto Reuben - Open Faced Bagel Sandwich - Grumpy's Honeybunch says:
      November 17, 2019 at 6:16 am

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    4. Holiday Bruschetta with Pomegranate and Brie - Grumpy's Honeybunch says:
      November 29, 2019 at 3:58 pm

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    5. 35 Garden Canning & Pickling Recipes - Mom, Are We There Yet? says:
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