Dilly Beans

These pickled Dilly Beans are infused with fresh dill, garlic, & red pepper flakes making a delicious, crunchy, and salty snack.

Course Appetizer, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings jars

Calories 115

3 lbs green and/or yellow wax beans trimmed and cut into jar-length pieces (about 4 inches)
3 ¾ cups vinegar at least 5% acidity
3 ¾ cups water
⅓ cup Ball® Salt for Pickling and Preserving
6 cloves garlic crushed or thinly sliced
6 springs of dill

Wash beans under cold running water & drain. Trim ends off of green beans. Peel garlic and crush or slice thinly.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.
Ladle hot brine into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.