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If you’re a fan of pickled vegetables, you’ll love making dilly beans. This recipe from Ball Canning is a classic, and it’s one of my favorite things to prepare every year with the excess green beans from my garden. My family adores them, and they’re a welcome treat in the winter when fresh produce is scarce. As the leaves change colors and the air turns crisp, the satisfaction of preserving summer’s harvest is unparalleled. Here’s how to make these delightful dilly beans that will keep your taste buds tingling all year long.
I strive to use up all of my garden harvest with very little waste. That means canning, preserving, freezing, dehydrating, or giving it away. Sometimes even my chickens enjoy an overripe cucumber or squash. But one of my absolute favorite ways to preserve the bounty of my garden is by canning dilly beans. They’re a tangy and crunchy delight that brings a burst of summer to even the chilliest winter day.
The Ingredients You’ll Need to Make Dilly Beans
Before we dive into the process, let’s gather our ingredients:
- 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
- 3 3/4 cups vinegar (at least 5% acidity)
- 3 3/4 cups water
- 1/3 cup Ball® Salt for Pickling and Preserving
- 6 cloves garlic, crushed or thinly sliced
- 6 sprigs of dill
The Step-by-Step Instructions
Step. 1 – Wash and Prepare Beans
Start by giving your beans a good wash under cold running water and let them drain. Trim the ends off the green beans, ensuring they are jar-length.
Step 2. Prepare the Garlic
Peel the garlic and either crush it or thinly slice it to release its aromatic flavor.
Step 3. Prepare your Canning Equipment.
Now, it’s time to prepare your canning equipment. Begin by heating the jars in simmering water until they are ready for use. Remember not to let them boil. Wash the lids in warm soapy water and set the bands aside for later use.
Step 4. Make the Brine
In a large saucepan, combine the vinegar, water, and salt. Bring this mixture to a boil over high heat while stirring to dissolve the salt thoroughly.
Carefully ladle the hot brine into each jar, again ensuring you maintain a half-inch of headspace. Use a utensil to remove any air bubbles. Wipe the rim of the jar clean.
6. Place them in the Water Bath
Center a lid on each jar and apply the band, adjusting it to fingertip tightness. Place the jars in your boiling-water canner. Repeat these steps until all your jars are filled and ready for processing.
The water in your canner should cover the jars by at least an inch. Adjust the heat to medium-high, cover the canner, and bring the water to a rolling boil. For pint jars, process them for 15 minutes, adjusting for altitude as necessary. After the processing time, turn off the heat and carefully remove the canner’s cover.
Allow the jars to cool in the canner for 5 minutes. Afterward, remove them from the canner, being careful not to retighten any loose bands. Let the jars cool further for 12-24 hours. During this time, check the lids for a proper seal. They should not flex when you press the center.
That’s it! Your dilly beans are now ready for your enjoyment, but there are a few pro-tips to ensure the best dilly beans:
Storage Perfection: To keep your dilly beans at their prime, store them in a cool, dry place for up to a year.
Green Bean Variety: You have the flexibility to use any type of fresh green beans – whether they’re green, yellow, or even purple. Personally, I prefer planting green bush beans in my raised bed kitchen garden since they take up less space. However, please keep in mind that purple green beans will lose their vibrant hue and transform into a lovely shade of green during the canning process.
Dill Decisions: The fresh and fragrant touch of dill sprigs is my go-to choice for dilly beans. But if you can’t find fresh dill, don’t worry – you can easily substitute it with dill seeds. Just be aware that the flavor may have a subtle difference.
Salt Matters: Lastly, a crucial note on salt: ensure you’re using pickling or sea salt, and avoid iodized salt. This choice is vital to create the perfect brine for your dilly beans.
With your beans ready and these tips in mind, you’re all set to enjoy the delightful flavors of your homemade dilly beans!
DILLY BEANS
Ingredients
Instructions
- Wash the beans under cold water and trim them to jar-length.
- Peel and crush or thinly slice the garlic for flavor.
- Get your canning equipment ready. Heat the jars without boiling, wash the lids with soapy water, and set aside the bands.
- In a big saucepan, mix vinegar, water, and salt. Bring it to a boil while stirring to dissolve the salt.
- In hot jars, add a clove of crushed garlic and a dill sprig. Pack the beans in, cut side up, leaving a half-inch of space at the top.
- Pour hot brine into each jar, leaving a half-inch of space. Remove air bubbles with a utensil and wipe the jar rims.
- Put a lid and band on each jar, tightening it to fingertip tightness. Place jars in a boiling-water canner. Repeat for all jars.
- Boil the water in the canner, making sure it covers the jars by at least an inch. Boil pint jars for 15 minutes (adjust for altitude). Turn off heat after processing.
- Let jars cool in the canner for 5 minutes. Then, carefully remove them without tightening loose bands. Allow further cooling for 12-24 hours. Check lids for a proper seal (no flexing when pressed at the center).
Notes
- To keep your dilly beans at their prime, store them in a cool, dry place for up to a year.
- You have the flexibility to use any type of fresh green beans – whether they’re green, yellow, or even purple. Personally, I prefer planting green bush beans in my raised bed kitchen garden since they take up less space. However, please keep in mind that purple green beans will lose their vibrant hue and transform into a lovely shade of green during the canning process.
- The fresh and fragrant touch of dill sprigs is my go-to choice for dilly beans. But if you can’t find fresh dill, don’t worry – you can easily substitute it with dill seeds. Just be aware that the flavor may have a subtle difference.
- Lastly, a crucial note on salt: ensure you’re using pickling or sea salt, and avoid iodized salt. This choice is vital to create the perfect brine for your dilly beans.
Concluding Thoughts
In conclusion, making dilly beans is a delightful way to preserve the vibrant flavors of summer and enjoy them throughout the year. Whether you’re savoring them straight from the jar or adding them to your favorite dishes, the tangy crunch of dilly beans is sure to brighten even the coldest winter day. So, roll up your sleeves, grab your garden-fresh beans, and embark on a pickling adventure that will keep your taste buds dancing all year long. And remember, there’s no better feeling than enjoying the fruits of your labor and reducing waste in the process. Happy canning!
More recipes to try
If you’ve enjoyed learning how to make these delicious dilly beans and want more ways to use up your garden harvest, I invite you to explore our wide range of garden-to-table recipes. From homemade jams to savory breads and hearty soups, we’ve got you covered. Don’t let your hard-earned bounty go to waste. Visit our recipe index today for more inspiring ideas on how to savor the flavors of your garden year-round. Happy cooking and preserving! Here are a few of our most popular recipes to try today!
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