Spicy Dilly Beans with Garlic & Dill (Print version)
Crisp pickled green beans packed with garlic, fresh dill, and a clean spicy bite.
# Ingredients:
For the jars
01 -
4 lb (1.8 kg) fresh tender green beans, 5 to 6 inches long
02 -
8 to 16 fresh dill heads or large fresh dill sprigs
03 -
8 garlic cloves, peeled
For the brine
04 -
4 cups (960 ml) white vinegar, 5 percent acidity
05 -
4 cups (960 ml) water
06 -
1/2 cup (145 g) canning or pickling salt
07 -
1 teaspoon hot red pepper flakes
# Instructions:
01 -
Wash 8 pint jars, lids, and bands. Keep jars hot while you bring a boiling-water canner to a simmer.
02 -
Wash the beans and trim off the stem ends. Cut them to fit upright in pint jars while leaving 1/2-inch headspace.
03 -
Add 1 to 2 dill heads and 1 garlic clove to each hot pint jar. Pack the green beans upright and snugly without crushing them.
04 -
Combine vinegar, water, pickling salt, and red pepper flakes in a saucepan. Bring to a full boil, stirring until the salt dissolves.
05 -
Ladle boiling brine over the beans, leaving 1/2-inch headspace. Remove air bubbles, adjust brine if needed, wipe rims, and apply lids and bands.
06 -
Process pint jars in a boiling-water canner for 5 minutes at 0-1,000 feet, 10 minutes at 1,001-6,000 feet, or 15 minutes above 6,000 feet. Cool undisturbed for 12-24 hours, then check seals.
# Good to know:
01 -
Yield is about 8 pint jars.
02 -
Let sealed jars rest at least 2 weeks for best flavor.
03 -
Use 5 percent vinegar and do not dilute the brine for shelf-stable jars.