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Making Homemade Pickled Dilled Green Beans

Making Homemade Pickled Dilled Green Beans

Making and canning your own pickled dilled green beans is one of the easiest things you can do with your green beans to preserve it for later use!  Here's how to do it, in easy steps and completely illustrated.   This method is so easy, ANYONE can do this!  It yields 8 to 9 pints.

Ingredients

• 4 lbs fresh tender green or yellow beans (5 to 6 inches long) - fresh, firm - not wilted, soft or overripe!
• 8 to 16 heads fresh dill (in a pinch, you can substitute 4 teaspoons of  dill seed)
• 1/2 cup canning or pickling salt
• 4 cups water
• 4 cups vinegar (5%, white vinegar is best, apple cider vinegar also works well).  Store brand is about $1.25 for a 64 oz bottle.
• 8 to 9 garlic cloves (optional)
• 1 teaspoon hot red pepper flakes (optional) or 6 small hot peppers (optional)

Equipment

• 1 water bath canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.).  Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies - you can also use a Pressure Canner.
• Quart or pint canning jars (Ball or Kerr jars can be found at grocery stores, like Safeway, Publix, Kroger, grocery stores, even online - about $13 per dozen 8-ounce jars, more for quilted design or larger jars, including the lids and rings). 
• Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar.  They may only be used once.
• Rings - metal bands that secure the lids to the jars.  They may be reused many times.
• Jar funnel ($5 at Target, other big box stores, and often grocery stores; and available online - see this page)
• 1 large pot; Nonstick ceramic coated pots for easy cleanup.
• Large spoons and ladles,
• Jar grabber (to pick up the hot jars) 
• Lid lifter (I like the lid rack that holds 12 lids or you can pull them out one at a time with the lid-lifter that has a magnet from the almost-boiling water where you sanitize them. ($4 at Target, other big box stores, and often grocery stores; and available online - see this page)

Process - How to Make Pickled Green Beans

Step 1 - Selecting the green beans

It's fun to go pick your own and you can obviously get better quality green beans!  

At left is a of picture green beans from my garden - it is SO easy to grow.

 

 

 

 

 

Step 2 - How many green beans?

It takes about 1/2 lb of green beans to fill a pint jar. 

Step 3 -Wash and cut the green beans!

I'm sure you can figure out how to wash the fruit in plain cold water.

You will need to cut the ends off (about 1/4-inch).

Step 4 - Get the jars and lids sanitizing

The dishwasher is fine for the jars; especially if it has a "sanitize" cycle.  I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. Be sure to let it go through the rinse cycle to get rid of any soap!  It's also a good time to start heating up the water in the canner and the small pan of water to boil the lids.

Lids:  put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)

Need lids, rings and replacement jars? 

Get them all here, delivered direct to your home,  at the best prices on the internet! 

 

Step 5 - Fill the jars with green beans

Fill jars firmly with whole green beans, leaving 1/2-inch headspace. Note: you can use quart or pint jars; this recipe assumes quart jars are used.

 

Step 6 - Trim the ends

Just take a sharp knife and cut of both ends (about 1/4 of an inch, or half the width of an average woman's little finger).  Then cut them into pieces of the size you prefer, usually about 1 inch long.

Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a "bean Frencher".  The "Frencher" enables you to prepare a huge quantity of beans, split lengthwise,  quickly!

 

See the bottom of this page for makes, models, prices and ordering info for bean frenchers.

 

 

 

 

 

 

 Step 7 - Packing the beans, dill (and if desired, garlic) in the canning jars

Put 1 or 2 dill heads in the bottom of each pint jar (double it for quart jars), 1 garlic clove (optional) and then the beans (placed upright in the jars, like pickle spears).  If you are using whole small hot peppers, you will add one each jar now.
This is called "raw packing" because we don't cook the beans before packing them into the jars. Pack the jars fairly tightly, but be sure to leave 1/2 inch of space at the TOP of the jar.  That is called "headspace" and is needed for expansion during heading.

Step 8 - Heat the vinegar, salt (and if desired pepper flakes) in a pot

In a pot heat the 4 cups of 5% white or cider vinegar, 4 cup of water, 1/2 cup of canning salt (or pickling salt) and, if desired to make a medium hot pickled bean, include 1 teaspoon red pepper flakes (if you want them, and didn't use the small whole hot peppers). Heat to a boil.

 

 

Step 9 - Pour the boiling vinegar solution into each packed jar

Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot vinegar solution. Fill to within 1 inch of the top.  The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)

 

 

Step 10 - Put the lids and rings on

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").

 

 

Step 11 - Put the jars in the canner

Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Boil them for 5 minutes.  Remember to adjust for altitudes and larger jars - see the table below! 

 

 

 

Step 12 - Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

When can you start eating the green beans?  Well, it takes some time for the seasonings to be absorbed into the pickles.  Generally, that's about 2 or 3 days!  Ah... the wait...

 

 

How to make other pickles -  recipes and instructions:

• Cucumber pickles (quick process, canned)
• Refrigerator pickles (no canning required)
• Cucumber pickle relish
• Pickled beets
• Pickled dilled okra

Canning processing times

Type of pickling method	Jar size	0 to 1,000 ft above sea level	1,001 to 6,000 ft above sea level
Quick process, (raw green beans put in the jar, hot liquid poured over them)-	quart	10 min	15 min
Quick process, (raw green beans put in the jar, hot liquid poured over them)-	quart	10 min	15 min

Can't find the equipment?  We ship to all 50 states! Use our Feedback form!

Answers to Common Questions

What did I do wrong if my pickles aren't crisp or crunchy?
You probably used overripe cucumbers or didn't measure the vinegar and water accurately. Of course, processin gtoo long in the boiling water bath can do it, too!

Why are my pickles cloudy?

There are a variety of possible causes for cloudy pickles:

In nonfermented pickles (fresh pack), cloudiness might indicate spoilage. Yeast growth may also make pickles cloudy or slimy. Check the pickles for signs of off-odors and mushiness of the pickles. If yeast growth is evident, discard the pickles. If these signs are absent, the pickles are (absent other problems) safe to eat.

Be sure to use a NON-metal pot - or a coated metal (teflon, silverstone, enamel, etc.) without breaks in the coating. the metal reacts with the vinegar and makes the pickle solution turn cloudy. This is the most common cause of cloudy pickles. There is no danger to these pickles, though!

Sometimes the fillers (anticaking agents) in regular table salt may cause slight cloudiness, so always use pickling salt. Obviously, if you used a packet mix (like Mrs. Wages) this should not be a problem.

Hard water might also cause cloudiness. If soft water is not available, boil the hard water and let it sit undisturbed overnight. Pour off the top portion and use it in the pickling solution.

Bean "Frenchers" It is tiring and laborious to prepare green beans for canning; there are so many of them and you do them all by hand.  But wait there's a new device that makes it easy.  Hmmm, actually, these devices have been around since our great-grandfather's day!  Here are several different types and makes, some hand fed, some cranked: choose the one that meets your need and budget! For photos and features of the bean frenchers, click here!

Canning Books, Supplies and Accessories

These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.

• Vacuum Foodsealers for freezing, dried foods, and refrigerated foods - the FoodSaver line
• Selecting a KitchenAid mixer and attachments for home canning
• Steam Juicers
• Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc. All types, makes and prices (from $19 to $350)
• Cherry pitters reviews, prices and ordering
• Food dehydrators - easy and fast to dry your own fruits, veggies, sun-dried tomatoes, etc.

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback

This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.

If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving

Canning and Preserving for Dummies by Karen Ward

This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies

Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.

Home Canning Kits

I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.

The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.

This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer,  It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.

You will never need anything else except jars & lids (and the jars are reusable)! 

The complete list of canners is on these pages:

• Water bath canners - Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
• Pressure canners - needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
• Canners for glass top stoves if you have a glass or ceramic stove
• Canners for induction stovetops

 

Pressure Canners

If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.

Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.

There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!

Basic Canning Accessories

From left to right:

1. Jar lifting tongs to pick up hot jars
2. Lid lifter - to remove lids from the pot of boiling water (sterilizing )
3. Lids- disposable - you may only use them once
4. Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
5. Canning Jar funnel - to fill the jars

FREE Illustrated Canning, Freezing, Jam Instructions and Recipes

Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.

[ Easy Home Canning Directions]

[FAQs - Answers to common questions and problems]

[Recommended books about home canning, jam making, drying and preserving!]

[Free canning publications to download and print]