Also known as Dilly Beans, these are dill pickles made from green beans. They’re every bit as good as the cucumber version. This is my recipe adapted from the Ball complete book of Preserving. Makes about 8 wide-mouth pint jars.
- 5 lb green beans, washed, topped, & tailed (if you prefer, may be a mix of green and yellow beans)
- 3 c white vinegar, 5% acidity
- 3 c filtered water
- 3 Tbsp pickling salt
- 1/2 tsp dill seeds (OR 1 dill head)
- 1 clove garlic, peeled but left whole
- 1/4 tsp dried red pepper flakes OR 3 whole peppercorns
Prepare water bath canner, prepare jars – I always prepare at least one more than I think I’ll need – and lids.
Combine brine ingredients, stir to dissolve the salt, and bring to a boil.
Prep the beans: trim them 1/2″ shorter than the jars are tall.
Put dill seed, garlic, and pepper in each jar. Pack beans into the jars, upright. Pack them in tightly, you don’t want them to be able to float. Leave 1/2″ head space.
When the brine has boiled, slowly pour the hot brine over the beans in each jar, leaving 1/2″ headspace. Gently tap the jars on the table to dislodge any bubbles, or use a non-metallic implement (a jar tool, a wooden chopstick) to get the bubbles out. Check headspace again, top off with more brine if needed.
Wipe rims and apply lids and rings. To seal jars, process in boiling water bath 10 minutes.