Dilly Beans are one of my favorite things to can at any time of the year. However, there is something to be said for green beans canned right off the vine. …and the word is….DILLY-ICIOUS! This recipe has been adapted from several recipes I have tried, tweaking a little here and there. I recommend eating these straight out of the jar at midnight, or dropping a few in your favorite Bloody Mary recipe. They don’t last long.
Sparkle! Sparkle! XX-gwyn
6 prepared pint size mason jars
3 pounds green beans, rinsed, gently dried, and trimmed to fit your jars
6 grape leaves (grape leaves or sour cherry tree leaves are a natural way to keep pickles crispy)
6 sprigs of fresh dill weed or 6 teaspoons of dill seed
3 teaspoons of mustard seed
12 peeled cloves of garlic
18 whole black peppercorns
1 (thinly sliced/full circle) medium white onion
1 dried hot red chili pepper
2 1/2tablespoons pickling salt
3 cups apple cider vinegar 5%
3 cups water
Let’s Get Started
- Prepare six pint mason jars using a water bath. Click on this link for instructions. https://www.freshpreserving.com/waterbath-canning.html
- Place the lid rings and flats in a small pot of water and bring to a simmer.
- Place a grape leaf in the bottom of the prepared jar.
- Place a slice of the onion on top of the grape leaf.
- Place your green beans inside the jars standing vertically. Pack them tightly, leaving 1/2 inch of head space.
- Place two cloves of garlic and a dried red pepper in the jar sliding each randomly along the side of the jar.
- Roll up the dill weed tightly and place on top of the green beans.
- Divide the red chili flakes, mustard seed, and three black peppercorns evenly between the six jars, sprinkling them on top of the green beans.
- Add the apple cider vinegar, water, and pickling salt into a medium saucepan bringing the brine to a rolling boil.
- Carefully pour the boiling brine over the green beans, leaving 1/2 inch headspace.
- Tap the jars on the counter to loosen any trapped air bubbles. You can also remove them with a chopstick.
- Wipe the rims of the jar with a clean cloth
- Apply lids and rings to the jars.
- Process the jars in a boiling water bath for 10 minutes.
- Remove jars from boiling water and place them on a kitchen towel to cool.
- When the jars are cool enough to handle, remove rings and test seals.
- Sealed jars can be stored in your pantry for up to one year. Any unsealed jars should be refrigerated and eaten right away.
- If you can stand it, wait at least two weeks before opening the first jar.