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Dilled Beans

Dilly Beans

Cansanity
When my dill is growing overload in the garden and making dill pickles is just not keeping up, I make these crispy dill pickled beans. They are perfect to add to a charcuterie board, a caesar drink, or chopped into your favourite potato or cold salad. Once you try these beans, you will make sure to sprinkle some dill seeds into your garden when planting your beans!
YIELD : 5-500 ml jars
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
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Print Recipe
Prep Time 30 minutes
Water Bath Processing Time 10 minutes
Total Time 40 minutes
Course appetizer, pickle, snack
Cuisine American, Canadian
Servings 40 servings
Calories 17 kcal

Equipment

  • 8-litre pot
  • canning pot
  • wire basket or tray for the bottom of the canning pot
  • jar lift
  • magnetic wand for lid placement
  • funnel
  • 5-500 ml sterilized jars with lids and rings

Ingredients
  

  • 4 cups cider vinegar
  • 4 cups water
  • 3 tablespoons kosher salt or substitute pickling salt
  • 5 dill heads
  • 5 cloves garlic
  • 2½ teaspoons crushed chili flakes
  • 3 pounds green beans ends trimmed. You will not use all of them but I always wash 3 lbs because once you trim them it will weigh less. You will likely use 2 1/2 pounds of trimmed beans. Trim them to 4 ½ inches long

Instructions
 

  • In the 8-litre pot, heat the vinegar, water and salt.
  • To the sterilized jars add one clove of garlic and dill head and ½ teaspoon of hot crushed chili flakes.
  • Pack the the beans into the jars standing upright.
  • Ladle the hot brine to within ½ " headspace. Run a knife or chopstick along the inside of the jar to debubble. (It is important to remove the air bubbles.)
  • Wipe each jar rim with a paper towel or cloth dampened with boiling hot water.
  • Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
  • Process using the boiling water method in a canning pot for 10 minutes. After the 10 minutes, turn off the stove top and let the pot rest for 5 minutes with the canning pot lid on. (Leaving the dilly beans in the pot resting for 5 minutes as the pot slowing stops boiling will help prevent liquid from coming out of the jars when you remove them from the pot.) Note: Often there is a bit of siphoning that occurs.
  • Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
  • Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the dilly beans without the rings on in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.
  • The flavour of the dilly beans will be best if you let them sit a couple of weeks before opening.

Nutrition

Serving: 1=⅛ of jarCalories: 17kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 528mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 326IUVitamin C: 4mgCalcium: 16mgIron: 0.4mg
Keyword beans, dill, hot, pickled
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