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Canning Pickled Dilled Beans


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Canning 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 Pressure Canners and 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 headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. 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 Above 6,000 ft
Raw Pints 5 min 10 15



Vegetable Pickles

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.