How to Can Dilly Beans; Pickled Green Beans

Marie Overton
Aug 14, 2021
3 min read

Updated: Jul 2

My grandmother was famous for her dilly beans. She loved to make them and we loved to eat them. She would make anywhere from a mild to a super spicy pickled green bean. I like to go somewhere in the middle with my favorite pepper; chipotle. It is mildly hot with a smoky flavor and somehow still manages to be a little sweet.

Today I am going to teach you my recipe so you can stock your shelves with this pickled addition; Dilly Beans.

Ingredients:

2 pounds Green Beans
2 1/2 cups white distilled vinegar
1/4 cup non-iodized salt
2 1/2 cups water
1/4 teaspoon chipotle pepper powder
1 clove garlic
1 leaf dill weed
1/2 teaspoon dill seeds
1/8 teaspoon calcium chloride (optional)

Preparation to Can Dilly Beans:

The first step is to wash and drain the green beans in a colander.

Next, I will cut the beans to the proper length for my jars. I always cut off the top and leave the tip because I like the look of it. This recipe cans four pint-sized jars of pickled green beans, also known as Dilly Beans.

Hands trim a green bean with a jar guide on a cutting board beside a bowl of beans on a kitchen counter.

To cut the beans to size, first I choose a bean that is different than the rest. I do this so the bean can be easily tracked and identified as I cut multiple batches. I size it by placing the bean against the jar to just below the shoulder and just above the bottom.

Hand slices green beans on a cutting board beside a bowl of beans in a kitchen, with a calm, focused prep scene.

Cut the first bean and use it as a measurement to cut enough beans to fill your jars.

Hands pack green beans into a glass jar on a cutting board beside a bowl of beans on a granite kitchen counter.

I like to prepare a good-sized handful before placing them in the jar so that they hold each other in position. You will need approximately 2 pounds of green beans.

Making the Pickling Brine:

Overhead kitchen prep with green beans in a colander, empty jars, and a hand holding salt over a metal tray on a granite counter.

Make the pickling brine by combining and heating the following ingredients on the stove:

2 1/2 cups of white distilled vinegar
1/4 cup of non-iodized salt
2 1/2 cups of water

Bring the liquid brine to a simmer.

Add the Brine to Your Bean Filled Jars:

Hands measure seeds with a 1/2 teaspoon over jars of green beans and garlic on a granite countertop.

Next, take your bean-filled jars and add to each jar 1/4 teaspoon of chipotle pepper powder, 1 clove of garlic, 1 leaf of dill weed, 1/2 teaspoon of dill seeds, and 1/8 teaspoon calcium chloride (also known as Pickle Crisp). (This is optional for crispness. 1/4 teaspoon of alum could also be used).

Hand ladle over jars of green beans, spices and salt on a granite counter beside a metal pot and pan during meal prep.

Use a jar funnel and pour the hot liquid brine over the beans up to 1/2 inch headspace.

Use a clean damp cloth to wipe off the rim of the jars.

Place the lids and rings on finger tip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign lists water bath canning times by altitude beside jars of preserves on a kitchen counter.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface for 24 hours then check if they are sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.