Mom's Dill Beans Pickled
Crisp, tangy, and packed with aromatic flavor, "Mom’s Dill Beans Pickled" is a timeless canning recipe that brings a taste of summer to your pantry all year long. Featuring fresh green beans infused with garlic, dill, and a tantalizing blend of mustard seeds and red pepper flakes, this homemade pickled delight is as versatile as it is delicious. Perfectly preserved with a simple vinegar brine, these beans are a fantastic addition to charcuterie boards, Bloody Marys, or as a snack straight from the jar. With just 20 minutes of prep time, this easy recipe is ideal for beginners and seasoned canners alike. Elevate your canning game with this zesty, homemade treat that guarantees a satisfying crunch in every bite!
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Ingredients
- 2 pounds fresh green beans
- 6 sprigs fresh dill sprigs
- 6 cloves garlic cloves
- 2.5 cups white vinegar
- 2.5 cups water
- 2 tablespoons canning or pickling salt
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
Directions
Step 1
Wash and trim the green beans, removing the ends and ensuring they are cut to fit inside the jars you are using.
Step 2
Sterilize 4 pint-sized canning jars and their lids by washing them in hot soapy water and boiling them in a large pot of water for 10 minutes. Keep the jars warm until ready to use.
Step 3
In a medium saucepan, combine the white vinegar, water, and canning salt. Bring the mixture to a boil over medium heat, stirring to dissolve the salt. Once boiling, remove from heat and set aside.
Step 4
Place 1-2 sprigs of dill, 1 garlic clove, 1/4 teaspoon of mustard seeds, and a pinch of red pepper flakes in the bottom of each sterilized jar.
Step 5
Pack the green beans vertically into the jars as tightly as possible without smashing them. Leave about 1/2 inch of headspace at the top of each jar.
Step 6
Carefully ladle the hot vinegar brine into each jar, ensuring the green beans are fully submerged. Leave 1/2 inch of headspace at the top.
Step 7
Run a clean knife or chopstick along the inside of each jar to release any air bubbles. Wipe the rims of the jars with a damp paper towel to ensure they are clean.
Step 8
Place the sterilized lids on the jars and screw on the bands until finger-tight. Do not over-tighten.
Step 9
Process the jars in a boiling water canner for 10 minutes, ensuring they are fully submerged. Start timing once the water returns to a rolling boil.
Step 10
Carefully remove the jars from the canner and place them on a towel-lined countertop to cool completely. You should hear a popping sound as the lids seal.
Step 11
After 24 hours, check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed. Store any unsealed jars in the refrigerator and use within 2 weeks.
Step 12
Allow the pickled green beans to sit for at least 2 weeks to develop flavor before opening. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | (2162.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 441.1 |
| Total Fat 3.4g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 11718.8mg | 0% |
| Total Carbohydrate 73.3g | 0% |
| Dietary Fiber 32.6g | 0% |
| Total Sugars 30.6g | |
| Protein 19.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 475.2mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2536.5mg | 0% |
Source of Calories