Ingredients
2 lbs fresh green beans, trimmed
2.5 cups white vinegar (5% acidity)
2.5 cups water
1/4 cup pickling salt
4 cloves garlic, peeled
4 fresh dill heads
1 tsp red pepper flakes (optional)
4 tsp whole black peppercorns
Instructions
Step 1: Wash and trim green beans to fit into pint jars, leaving 1/2-inch headspace.
Step 2: In a medium saucepan, combine vinegar, water, and pickling salt. Bring to a boil, stirring to dissolve the salt.
Step 3: Place one garlic clove, one dill head, 1/4 tsp red pepper flakes, and 1 tsp peppercorns into each sterilized pint jar.
Step 4: Pack the green beans tightly into the jars in an upright position.
Step 5: Pour the hot brine over the beans, maintaining the 1/2-inch headspace. Remove air bubbles with a clean spatula.
Step 6: Wipe the jar rims, apply lids and bands, and process in a boiling water bath canner for 10 minutes.
Step 7: Remove jars from the canner and let them cool undisturbed for 24 hours before checking seals and storing.
Notes
Allow the beans to cure for at least 2 weeks before eating for the best flavor development.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 4-5 beans
- Calories: 15
- Sugar: 1g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dilly beans recipe canning, pickled green beans, canning recipes, home preservation, summer sides
