Old-Fashioned Spicy Pickled Dilly Green Beans
If you love dill pickles, you'll absolutely enjoy making old-fashioned dilly beans! Made with fresh summer snap beans, dill, garlic, peppercorns, and mustard seeds, these pickled green beans are incredibly easy to make. Just 15 minutes of prep, and they'll be ready to enjoy in 1 to 2 weeks!
Servings 2 quart sized jars
Ingredients
- vinegar (white, apple cider, or white wine vinegar) 2 cups
- water 2 cups
- 22 grams coarse sea salt 3 tsp
- yellow mustard seeds 1 tsp
- whole black peppercorns 1 tsp
- red pepper flakes (to taste) 1/2 to 2 tsp
- honey or sugar 2 tbsp
- garlic (minced) 3-4 cloves
- sprigs fresh dill and dill flower seed heads 4-6
- green beans (rinsed and trimmed) 2 pounds
Instructions
- Start by cleaning and sanitizing your canning jars, lids, and bands. Boil them in water with a splash of vinegar to sterilize. You do not need to keep the jars hot for this recipe.
- Wash your green beans and trim the ends. It's easier to work with beans that are straight, but any beans will do. If necessary, trim them to fit the height of the jars. Set the beans aside.
- In a large saucepan, combine 2 cups of water, 2 cups of vinegar, 3 teaspoons of pickling salt, and 2 tablespoons of sugar. Whisk until the salt and sugar are fully dissolved. Bring the mixture to a boil, then turn off the heat.
- Place 2 garlic cloves, 1/2 teaspoon of mustard seeds, 1 bay leaf, 2 dill flower heads, 1/4 teaspoon of peppercorns, a pinch of red pepper flakes, and 1/8 teaspoon of Ball® Pickle Crisp (if using) in each jar.
- Pack the jars tightly with the green beans, leaving 1/2-inch headspace. Pour the hot brine over the beans, ensuring they are fully submerged, and maintain the 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and adjust the headspace if needed. Seal the jars with lids and bands.
- Allow the jars to cool to room temperature before placing them in the refrigerator. The dilly beans will be ready to enjoy in 1 to 2 weeks, but they taste even better after a bit more time.
Notes
White vinegar gives the sharpest flavor. For a milder taste, use 1 1/2 cups white vinegar combined with 1/2 cup white wine, champagne, or apple cider vinegar.