How to Pickle Beans for a Small Batch of Dilly Beans
The green, burgundy and yellow wax beans are coming in so fast and furious that it’s time to preserve them.
Also Read: Ten Steps to Quick Refrigerator Pickles, Quick Pickled Onions, How to Freeze Green Beans
For the most part, I like to freeze green beans. It’s easy to do and they make a quick easy meal addition throughout the year.
This year, I’m also trying a small batch of Dilly Beans. Pickled beans? Sure, why not!
Here’s a recipe that has a touch of sweetness to go with the hot pepper and dill seasoning. This recipe is for a small batch, just four half pint (250 ml) jam jars. This small batch is the perfect test size if you’ve never had dilly beans before. It’s also small enough that you can use a big soup pot for sterilizing the jars and water bathing your final product.
Yes, I said sterilizing jars and water bathing. No big deal, it’s as easy as boiling water! Here’s a quick step-by-step overview of how to sterilize jars and process cans in a water bath.
Canned Dill Pickle Green Beans Recipe
Pickled Dilly Beans
Ingredients
- 1 lb yellow and green wax beans 450 g
- 4 garlic cloves
- 4 dill heads
- 1/2 tsp hot pepper flakes 2 mL
- 1 Tbsp black peppercorns 15 mL
- 3 cups white vinegar 5% (750 mL)
- 3/4 cup water 175 mL
- 1 Tbsp sugar 15 mL
- 1 Tbsp pickling salt 15 mL
Instructions
- Sterilize jars.
- Wash beans and trim off ends.
- Cut beans 3 inches long to ensure there is a ½ inch (1.2 cm) headspace.
- Divide dill, garlic, hot pepper flakes and black pepper evenly and place in each jar.
- Pack as many yellow and green beans as possible into each jar.
- In a small pot, combine vinegar, water, sugar and salt. Bring to boil.
- Heat lids.
- Pour hot liquid over beans until just covered and ½ inch (1.2 cm) headspace remains.
- Wipe rim with clean cloth and seal with hot sealing lid.
- Screw band on top and tighten finger tight.
- Process in hot water bath for 5 minutes (for half pint/(250 mL) and pint/500 mL) jars).
- Remove jars. Cool undisturbed for 24 hours and check seal.
- Label and store in dry, dark pantry for up to 1 year.
- Let jars rest for at least 2 to 3 weeks to allow full flavor to develop.
- Makes – 4-5 half pint (250 ml) jars
Nutrition Facts (per serving)
Can You Make this as a Quick Pickle
Yes! If you are really hesitant about processing these dilly beans in a hot water bath, you can use them like a quick refrigerator pickle. Basically, after pouring the hot brine over the beans, you put the lid on, let the jar get to room temperature and then store it in the fridge for up to four weeks.
By not processing these dilly beans, they will last only about 4 weeks in the fridge. If four jars is too much, you can easily half this recipe.
Read Ten Steps to Quick Refrigerator Pickles
MORE PICKLE RECIPES
Here are my favourite pickle recipes.
Quick Refrigerator Pickles – for fridge only, not suitable for canning
Pickled Red Cabbage – use as refrigerator pickles only
Pickled Beets – use as refrigerator pickles or make shelf stable with Hot Water Bath
Classic Dill Pickles – use as refrigerator pickles or make shelf stable with Hot Water Bath
Pickled Red Onions – use as refrigerator pickles only
Pickled Hot Pepper Rings – use as refrigerator pickles or make shelf stable with Hot Water Bath
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.
