Pickled green beans, also known as dilly beans, have earned a special place in the hearts of food enthusiasts and canning fans alike. This crunchy, tangy treat offers a delightful twist to the classic green bean and have become a popular homemade recipe. The process of canning pickled green beans not only preserves their freshness but also allows you to enjoy them year-round.
Canning pickled green beans is an age-old preservation technique that has stood the test of time. The art of canning involves carefully packing sterilized jars with fresh, prepped green beans, garlic cloves, dill and spices, followed by pouring a hot brine solution over the beans. The jars are processed in a boiling water bath, creating a vacuum seal to ensure beans stay shelf-stable for an extended period. Not only do these canned dilly beans make for an excellent snack, but they can also elevate salads, cocktails and platters with a zesty twist.
Canning green beans provides a sense of accomplishment while connecting us to traditional culinary practices and reducing food waste. Canning allows you to experiment with various flavors tailor-made to your preference. If you have an abundance of fresh green beans during the harvest season, try your hand at canning and relish the delightful results throughout the year.
In conclusion, pickled green beans and canning represent a harmonious blend of tradition, creativity and sustainability. Preservation through canning not only grants us a year-round supply of vegetables but also provides a connection to our heritage. Whether you’re an experienced canner or a novice enthusiast, embrace the art of preservation with these pickled green beans!
This recipe was generously shared by Lisa Leegy and originally appeared in Wisconsin Farm Bureau’s August | September 2022 edition of Rural Route.
Pickled Green Beans
- 4 lb. green snap beans
- 1 pod or ¼ tsp. hot red pepper per pint
- ½ tsp. whole mustard seed per pint
- ½ tsp. dill seed per pint
- 1 clove garlic per pint
- 5 c. vinegar
- 5 c. water
- ½ c. salt
- carrots sliced, for color in each jar
- Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed and garlic. Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2-inch of top of jars. Put caps on jars and screw the band finger tight.
- Place in water bath canner with water to cover jars. Process in boiling water for 5 minutes after water begins to boil. Remove jars and place on a rack to cool before storing.