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Spicy Dilly Beans

Servings 10 pints


  • 5 lbs. green beans, cleaned, ends snapped off & trimmed to fit your jars
  • 4 cups white vinegar
  • 6 1/2 cups water


  • 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.