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The Ultimate Crispy Dilly Beans: Easy Refrigerator & Water Bath Canning Recipes

Close-up of fresh dilly beans packed tightly in canning jars with garlic cloves, dill sprigs, and spices.
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Make addictive, tangy Dilly Beans using this guide. You get instructions for both quick refrigerator pickling and traditional water bath canning to preserve your crunchy dill-flavored green beans.

Ingredients

Scale
  • 3 lbs fresh green beans, ends trimmed
  • 6 cloves garlic, peeled
  • 18 heads fresh dill (or 6 tablespoons dried dill seed)
  • 18 teaspoons mustard seeds
  • 18 teaspoons celery seeds
  • 18 teaspoons red pepper flakes (optional, for spicy pickled green beans)
  • 3 cups white vinegar (5% acidity)
  • 3 cups water
  • 3 tablespoons pickling salt

Instructions

  1. Prepare the jars: Wash pint jars and lids thoroughly. Keep the jars hot for canning, or use clean, cold jars for refrigerator pickles.
  2. Prepare the beans: Wash the green beans well. Trim the tough ends off each bean.
  3. Pack the jars: For each pint jar, place 1 garlic clove, 3 sprigs of fresh dill (or 1 teaspoon dill seed), 1 teaspoon mustard seeds, 1 teaspoon celery seeds, and 1 teaspoon red pepper flakes (if using) in the bottom. Pack the green beans tightly into the jars vertically.
  4. Make the brine: In a saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a rolling boil, stirring until the salt dissolves completely.
  5. Fill the jars: Carefully pour the hot brine over the beans in each jar, leaving 1/2 inch headspace. Remove air bubbles using a non-metallic utensil. Wipe the rims clean.
  6. Seal the jars: Place the lids and screw bands on fingertip tight for canning, or seal tightly for refrigerator pickles.
  7. For Refrigerator Pickles: Let the jars cool to room temperature, then place them in the refrigerator. The Dilly Beans are ready to eat in 24 hours, but the flavor improves after 3 days. Keep refrigerated.
  8. For Water Bath Canning: Process the sealed jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary. Remove jars and let them cool undisturbed on a towel for 12-24 hours. Check seals. Store sealed jars in a cool, dark place.

Notes

  • For the crunchiest Dilly Beans, use very fresh, young green beans.
  • If you prefer a stronger dill flavor, use fresh dill heads instead of seeds.
  • Adjust the red pepper flakes amount to control the heat level of your spicy pickled green beans.
  • For best texture in canning, soak the raw beans in ice water for 4 hours before packing.

Nutrition

Find it online: https://hearthbite.com/dilly-beans-recipe-easy-canning-pickling/