Ingredients
Scale
- 2 pounds of fresh green beans, washed and trimmed
- 4 cups of water
- 4 cups of white vinegar
- 1/4 cup of pickling salt
- 1 tablespoon of sugar
- 4 cloves of garlic, peeled
- 8 sprigs of fresh dill
- 2 teaspoons of red pepper flakes (optional, for a spicy kick)
- 1 teaspoon of mustard seeds
- 1 teaspoon of black peppercorns
Instructions
- Wash the canning jars, lids, and bands in hot, soapy water. Rinse well. Keep the jars hot until ready to use. Simmer the lids and bands in hot water (not boiling) to soften the sealing compound.
- In a large pot, combine the water, white vinegar, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Reduce the heat and keep the brine hot.
- Trim the ends of the green beans so they fit into the jars with about 1/2 inch of headspace at the top.
- Place one clove of garlic, 2 sprigs of dill, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, and a pinch of red pepper flakes (if using) into each jar.
- Tightly pack the green beans vertically into the jars, leaving 1/2 inch of headspace at the top.
- Using a funnel, carefully ladle the hot brine over the beans in each jar, leaving 1/2 inch of headspace.
- Run a non-metallic utensil (like a plastic knife or a bubble remover) around the inside of the jars to release any trapped air bubbles. Adjust the headspace if necessary by adding more brine.
- Wipe the rims of the jars with a clean, damp cloth to remove any brine residue.
- Place the lids on the jars and screw the bands on until fingertip-tight.
- Place a canning rack in the bottom of a large pot. Fill the pot with enough water to cover the jars by at least 1 inch. Bring the water to a boil.
- Using tongs, carefully lower the jars into the boiling water. Process the jars for 10 minutes. Adjust the processing time if you are at a high altitude above 1000 feet.
- After processing, carefully remove the jars from the water bath and place them on a towel-lined counter. Allow the jars to cool undisturbed for 12-24 hours.
- After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly. Any unsealed jars should be refrigerated and consumed within a few weeks.
- Label the jars with the date and contents. Store the sealed jars in a cool, dark place. Let the dilly beans sit for at least two weeks to develop their full flavor before enjoying.
- Prep Time: 20 minutes
- Canning Time: 10 minutes