Preparing and Canning Pickled Vegetables
Pickled Dilled 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. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Dilled Beans in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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