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Do you love pickled beans or dilly beans as they are often called? I do and so do my children they will often grab a jar to snack on and prefer them to “normal” cucumber pickles.
This recipe is so good and easy to make to! I love to plant another crop of bush beans in the middle of summer just so we can have extra beans to make pickles with in the fall.
Wash your beans and then trim the ends off. You can leave the beans whole or cut them into 2 inch long pieces whatever you like works.
Now mix your vinegar and water together in a large pot and bring it to a boil. While you’re waiting in each pint jar place 1 head of dill or a bunch of dill weed, 2 cloves of garlic and 1 tsp. of pickling spice.
Then pack your beans into the jar and pour your brine over the beans leaving 1/2 inch of headroom. Use a thin plastic knife or spatula to remove any air bubbles by running it around the inside edge of the jar.
Wipe the jar rims clean and place the lids on finger tight. Process the pickled beans for 10 minutes in your water bath canner. When the time is up remove the jars and place them on a towel, let them sit undisturbed for 24 hours to allow the seal to set.
Any jars that haven’t sealed after 20 hours need to be reprocessed or placed into the fridge.Print
Pickled Dilly Beans
Easy to make dilly beans, one of my favourite pickles!
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 30 minutes
- Yield: 7 Pints
- 5 1/2 lb beans (green or yellow)
- 7 dill heads or weed
- 14 garlic cloves
- 7 tsp. pickling spice
- 8 cups vinegar
- 8 cups water
- Wash your beans and trims the ends off. Leave whole or cut in half or 2 inch long sections.
- Combine vinegar and water for your brine and bring it to a boil.
- In each pint jar place 1 head of dill or a bunch of dill weed, 2 cloves of garlic and 1 tsp. of pickling spice.
- Fill the jars with beans and pour the brine mix over them leaving 1/2 inch of headroom. Release any air bubbles and wipe the jar rims clean, place the lids on finger tight. Then process in a water bath canner for 10 minutes.
- When the beans have finished processing remove the jars from your canner and set on a towel. Leave them for 24 hours to let the seal harden. Refrigerate or reprocess any jars that haven’t sealed.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.