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Easy Crunchy Dilly Beans (Refrigerator and Canning)

A glass jar filled with fresh green beans, dill, garlic, and mustard seeds for making dilly beans.
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Make crisp, flavorful dilly beans using fresh green beans, dill, garlic, and a simple brine. This guide covers both quick refrigerator pickles and traditional water bath canning.

Ingredients

Scale
  • 3 lbs fresh green beans, trimmed
  • 6 cloves garlic, peeled and halved
  • 1/2 cup fresh dill heads or 6 sprigs fresh dill
  • 1 teaspoon mustard seeds per jar
  • 1/2 teaspoon red pepper flakes per jar (optional for spicy)
  • 3 cups white vinegar (5% acidity)
  • 3 cups water
  • 3 tablespoons pickling salt (non-iodized)

Instructions

  1. Wash the green beans thoroughly. Trim the ends off the beans.
  2. Prepare your jars: Clean pint or quart jars and lids. For canning, sterilize jars according to standard water bath procedures.
  3. In each clean jar, place 3 garlic halves, 1 teaspoon mustard seeds, and 1/2 teaspoon red pepper flakes (if using). Add one dill head or dill sprig.
  4. Pack the jars tightly with the trimmed green beans, standing them upright.
  5. 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.
  6. For Refrigerator Pickles: Carefully pour the hot brine over the beans in the jars, leaving 1/2 inch headspace. Remove air bubbles. Seal jars with lids and rings. Let cool to room temperature, then refrigerate for at least 48 hours before eating. These last about 4 weeks in the refrigerator.
  7. For Canning: Pour the hot brine over the beans, maintaining 1/2 inch headspace. Wipe rims clean, center lids, and screw bands to fingertip tight.
  8. Process the jars in a boiling water bath canner for 10 minutes (adjust time for altitude if necessary).
  9. Carefully remove jars and let them cool undisturbed on a towel for 12 to 24 hours. Check seals. Store sealed jars in a cool, dark place.

Notes

  • For the crunchiest beans, soak the trimmed beans in ice water for 1 hour before packing them into the jars.
  • If you do not have fresh dill heads, use 1 tablespoon of dried dill seed per jar instead.
  • Use only canning or pickling salt; table salt can make the brine cloudy.

Nutrition

Find it online: https://tasteportfolio.com/easy-dilly-beans-refrigerator-and-canning/