Canning recipe
Crunchy Dilly Beans in Vinegar Brine
Crisp, pleasantly tangy green beans flavored with fresh dill and garlic. Wonderful alongside sandwiches or roasted potatoes.
Preparation
35 min.
35 min.
Cooking time
20 min.
20 min.
Servings
16
16
Jars
8
8
Difficulty
Easy
Easy
Ingredients
1800 g young green or yellow beans
40 g fresh dill with flower heads
40 g peeled garlic
120 ml pickling salt, measured loosely
960 ml white vinegar with 5% acidity
960 ml water
5 ml crushed red pepper flakes, optional
40 g fresh dill with flower heads
40 g peeled garlic
120 ml pickling salt, measured loosely
960 ml white vinegar with 5% acidity
960 ml water
5 ml crushed red pepper flakes, optional
Preparation
1. Wash the beans, trim the ends and cut them into pieces about 10 cm long.
2. Prepare eight clean, hot jars of about 475 ml each. Add dill and garlic, then pack the beans upright, leaving 1.3 cm of headspace.
3. Bring the salt, vinegar, water and optional pepper flakes to a boil. Pour the hot brine over the beans, release trapped air bubbles and seal the jars.
4. Keep the jars fully covered with vigorously boiling water and process for 15 minutes. Let them stand upright, undisturbed, for 12–24 hours.
5. Check the seals before storing. A few days of resting bring out the dill and garlic flavors.
2. Prepare eight clean, hot jars of about 475 ml each. Add dill and garlic, then pack the beans upright, leaving 1.3 cm of headspace.
3. Bring the salt, vinegar, water and optional pepper flakes to a boil. Pour the hot brine over the beans, release trapped air bubbles and seal the jars.
4. Keep the jars fully covered with vigorously boiling water and process for 15 minutes. Let them stand upright, undisturbed, for 12–24 hours.
5. Check the seals before storing. A few days of resting bring out the dill and garlic flavors.
Storage
Store sealed jars in a cool, dark place. Refrigerate after opening.
Shelf life
Best quality for about 12 months while unopened.
Safety note
Do not change the proportions of vinegar, water and salt. Use vinegar containing 5% acetic acid.