Green Beans

Pickled Dilled Beans

Pickled Dilly Beans

Published 8/18/13

If you want to learn how to bottle food, this is a great recipe to start with because it’s very easy.

Green Beans need to be preserved using a pressure cooker but when making Pickled Dilly Beans the acid in the vinegar makes the green beans pickle and can be bottled using a boiling water canner.
Canning instructions and equipment have changed over the years. Follow up-to-date canning instructions from a reliable source such as USDA Canning Guide

The instructions to make dilly beans can be found on page 6-14 Click on this Link

Pickled Dilly Beans

  • 4 lbs fresh tender green or yellow beans (5 to 6 inches long)
  • 8 to 16 heads fresh dill
  • 8 cloves garlic (optional)
  • 1/2 cup canning or pickling salt
  • 4 cups white vinegar (5 percent)
  • 4 cups water
  • 1 tsp hot red pepper flakes (optional)

Yield: About 8 pints

Please read Using Boiling Water Canners before beginning.

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations

Recommended process time for Pickled Dilled Beans in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Salt Lake 4,226

Above 6,000 ft

Raw

Pints

5 min

10 min

15 min

Makes 8 pints

Note: When following the recipe I don’t put the pepper flakes in with the vinegar water as it calls for. I put 1/8 teaspoon of pepper flakes in each pint jar when I place the garlic and dill in the jars. This gives each bottle an equal amount spice.

2nd Place Ribbon at the Utah State Fair 2013
2nd Place Ribbon at the Utah State Fair 2013

 
 
 
 

 
 
 
 

2013 was the first time I’ve entered something in the Utah State Fair. I entered a bottle of the Pickled Dilly Beans and won second place. They told me I should have put more beans in the jar. It was really fun and I learned a lot!
 
 
 
 
 
 
 
 

When the beans are trimmed to fit in the jar there are pieces left over that are 1-2 inches long.  Put the pieces in a bowl to use in the following recipe.

Cook Green Beans

How to Cook Green Beans
How to Cook Green Beans

Wash and trim ends from beans and cut into 2-3 inch pieces.  Measure the beans to see how many cups of beans you will be cooking.  Put the beans in a pot with same amount of chicken broth. Measure 1/2 teaspoon of dehydrated onion per cup of beans.

Cook 1/2 of a stripe of bacon for each cup of beans measured.  Cut the bacon in small pieces and cook until crispy.  Drain the bacon on paper towels and then add the bacon to the pot with the chicken broth and green beans.

Example of the recipe:

  • 4 cups of green beans
  • 4 cups of chicken broth
  • 2 teaspoons dehydrated onion
  • 1/2 strip of bacon for each cup of beans.  In this example you will need 2 strips of bacon, diced and cooked until crispy

Cook the beans 20-30 minutes, or until they reach the desired tenderness.  Add desired amount of salt and pepper before serving.  If the chicken broth boils down salt may not be needed.  The broth also gives the beans a buttery taste and butter is not needed.

Printable recipes for Pickled Dilly Beans and Cooked Green Beans

Nutrition details

 

Amount Per 1 cup Serving

Calories 77
Total Fat 2.8 g
Cholesterol 5.0 mg
Sodium 1,571 mgPotassium 278.3 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 5.1 g

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