This Dilly Bean recipe gets an added kick from red chili peppers, lots of fresh dill, and just enough garlic to add flavor without overwhelming your taste buds.
It is completely safe to process pickled green beans in a simple water bath as long as they are canned in a brine (i.e. vinegar). If you just want to can your green beans, you’ll need to follow a different process. You can read more about canning beans at the National Center for Home Food Preservation.
Spicy Dilly Beans
- 5 lbs. green beans, cleaned, ends snapped off & trimmed to fit your jars
- 4 cups white vinegar
- 6 1/2 cups water
FOR EACH JAR:
- 5 peppercorns
- 1 large clove garlic
- 1 large head fresh dill
- 1/2 red jalapeño, sliced (or two fried red chili peppers)
- Place vinegar, water and canning salt in a pot and bring to a boil.
- Meanwhile, fill jars with peppercorns, garlic, dill and jalapeños.
- Pack the beans into the jars.
- Pour hot brine into the jars to within 1/4″ of the rims.
- Wipe the rims and sides of jars, then top each with a hot lid.
- Screw the lids on firmly and place jars into a boiling water bath (jars should be completely covered with water) and boil for 10 minutes.
- Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
- Over the next 12-24 hours you’ll hear a “ping” as the lids go concave signaling a secure seal. If the lids do not go concave, refrigerate the jar and use it first.
- Store securely sealed jars in a cool, dark place for up to a year.
- Store for at least 2 weeks before opening.