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Crispy Dilly Beans: Refrigerator and Water Bath Canning Methods

Close-up of fresh green beans being pickled in a jar with dill, garlic cloves, and peppercorns to make dilly beans.
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Make crunchy, tangy dilly beans using fresh green beans, dill, and garlic. This guide provides instructions for both quick refrigerator pickles and shelf-stable water bath canning.

Ingredients

Scale
  • 2 lbs fresh green beans, ends trimmed
  • 4 cups water
  • 4 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt
  • 4 cloves garlic, peeled and halved
  • 4 teaspoons whole black peppercorns
  • 4 teaspoons mustard seeds
  • 4 heads fresh dill (or 4 teaspoons dill seed)
  • 1/2 teaspoon red pepper flakes (optional, for spicy)

Instructions

  1. Prepare the jars: Wash pint-sized canning jars and lids thoroughly. Keep the jars hot if using the canning method.
  2. Prepare the beans: Wash the green beans well. If using the canning method, pack the beans tightly and vertically into the hot jars, leaving 1 inch of headspace.
  3. Prepare the brine: In a non-reactive saucepan, combine the water, vinegar, and pickling salt. Bring the mixture to a rolling boil, stirring until the salt dissolves.
  4. Add flavorings: For refrigerator pickles, place 1 garlic half, 1 teaspoon peppercorns, 1 teaspoon mustard seeds, 1 dill head, and 1/8 teaspoon red pepper flakes (if using) into each jar. For canning, place these flavorings into the bottom of the hot jars before adding the beans.
  5. Fill jars: Pour the hot brine over the beans in the jars, ensuring the liquid covers the beans completely, maintaining the 1 inch headspace. Remove air bubbles using a non-metallic utensil. Wipe the rims clean.
  6. Seal: For refrigerator pickles, seal the jars with lids and refrigerate once cooled. For canning, secure the lids and process the filled jars in a boiling water bath canner for 10 minutes (adjust time for altitude).
  7. Cool and store: Remove the jars from the canner and let them cool undisturbed on a towel for 12 to 24 hours. Check seals. Store canned pickles in a cool, dark place. Refrigerated pickles are ready to eat after 24 hours in the fridge.

Notes

  • Use only pickling salt; table salt can make the brine cloudy.
  • For the crispest texture, soak the trimmed green beans in ice water for 2 hours before packing them into the jars.
  • If you prefer dill seed over fresh heads, use 1 teaspoon of dill seed per jar instead of one dill head.

Nutrition

Find it online: https://sundayflavor.com/dilly-beans-recipe-quick-canning-methods/