Canning Dilly Beans

Dilly beans are something new that I canned last year for the first time. They are green beans pickled with garlic, hot mustard powder, cayenne, and dill. They are insanely tasty. The problem was I didn’t can that many last year. We had to ration the pint jars for special dinners only, and were down to the last jar.  Luckily, green beans are back at the farmer’s market! I will be canning these this weekend, and next weekend, and so on until I have a proper stockpile.


RECIPE: Dilly Beans
Makes 8 Pints

Big Pot
Little Pot
Measuring Cups and Spoons
Cutting Board
8 Widemouth Pint Jars
8 Lids and rings

Green Beans (half a grocery bags worth so maybe 3-4 lbs)
1 1/2 Bulb Garlic
Cayenne Pepper
Dill (Fresh is better, but dried works).
Mustard Powder
White Vinegar

1) Fill your canner with water and let it start getting to a boil on the stove.
2) In your pot, make a brine using the ratio of 1 1/2 cups water to 1 1/2 cups vinegar to 1/3 cup salt and bring it to a boil. I made a double batch of brine, and have a quart leftover for next weekends canning.

Note the color difference. The right is canned and the left is about to go in the canner.

3) When the water in your canner gets hot, put in your jars for at least 15 minutes to sterilize.
4) Wash your green beans and trim the ends.
5) Peel and smash about 12-14 cloves of garlic.
6) Remove sterile jars from water and in a small pot, start heating your lids.
7) In each jar, put in a half teaspoon of cayenne and mustard powder, a clove and a bit of garlic, and a teaspoon or head of dill. I used dried since we were out of fresh.
8) Break greens in half and fill jars.
9) Ladle brine into jars using a funnel. Leave a 1/2 inch head space at the top.
10) Make sure there are no air bubbles in the mix before putting on your lids. Screw the rings on tight.
11) Put jars in the boiling canner and cover for 10 minutes.
12) Remove jars from canner and let rest without moving on the counter for a few hours. Check lids to make sure they are sealed before storing away.

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