A good green bean harvest meant we could feast on dilly beans this year.
This was our first season of pretty good success with beans. At least in our eyes. Success looks different to different people. Let me explain that last year we were only able to save 11 ounces of beans… carefully packed away for our first Thanksgiving Challenge. We may have had a bean here or there to munch on… which made us even more determined to figure out how to make jars of beans happen next time.
Boy, oh boy, are these dilly beans delicious!
The “next time” is tasting pretty good! Thankfully, we had beans in the spring and also in the summer. Much more than 11 ounces. We were able to pressure can some in water… and we were able to make “dilly beans,” which are Chris’ favorite preserved garden snack. Honestly, half of our family will not even eat green beans… but…. I’ve found that those who turn their noses at the sight of green beans on their plate, will go for these in their lunchbox!
The beauty in this recipe is that you don’t need a big batch of beans to make dilly beans.
Yes! Another lunchbox option! These dilly beans are definitely a great addition to the lunchbox and a way to fit in those daily vegetables! You don’t need a large garden of beans to preserve them with this recipe. You don’t even need a pressure canner. If you have a water bath canner, great! If you have a large stock pot with a rack, you’re good to go!! Do you need canning help? Read here.
- 1 lb. green beans
- 1.5 tsp. Pickling salt (a must, regular salt cakes and clouds)
- 1 ¼ c. of 5% vinegar
- 1 ¼ c. water
- ½ tsp. Cayenne pepper (divide to flavor each jar you have)
- 1 tsp. Minced garlic per jar
- 1 head of fresh dill per jar, or ½ tsp. Dill seed
- Pickle Crisp (because floppy, mushy beans are sad)
- Wash beans under cool water & pick ends off beans.
- In a saucepan, boil water, salt, and vinegar. Simmer for about 10 minutes.
- Pack green beans in jar(s) until there is a ¼” headspace.
- Add garlic, cayenne pepper, dill, and a good pinch of Pickle Crisp.
- Run jar(s) under hot water to heat them. Ladle the hot vinegar water into the jar(s) using a canning funnel, leaving a ½” headspace. Press out air bubbles. Wipe the jar rim(s), apply the clean, unused lid and a ring. Fingertip tighten the ring(s). (Keep hot!)
- Pot water should be at a rolling boil when you begin time for processing. Process pint(s) or a quart for 10 minutes in a covered pot. Remove lid and cool 5 min. Cool 12 hours on counter.