August 31, 2023

Canned Dilly Beans

Canned dilly beans are a favorite in our house. Ellie used not to eat them by the jar full as after-school snacks.  The term “dilly” comes from dill weed and dill seeds in the pickling brine, which gives the beans their distinctive flavor. We like them as a bloody mary garnish but they can also be used on a charcuterie tray, chopped and mixed into tuna, egg or chicken salad or chopped as a relish for grilled Polish sausages.

Canned Dilly Beans

Canned Dilly Beans

Yield: 4 pints

My step mom Kathy makes excellent Dilly Beans. This year my beans went crazy in the garden and I had enough for pickling myself.


  • 2 pounds fresh string beans
  • 1/4 cup canning salt
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 2 teaspoon red pepper flakes divided
  • 4 cloves garlic divided
  • 1/4 cup dried dill seeds or 4 heads dill, divided


  • Prepare and wash your jars, lids, bands, and canning tools
  • Rinse the string beans and cut them into approximately 4-inch pieces to fit in the jar. Fill the jars
  • Add 1/4 teaspoon red pepper flakes, 1 clove of garlic, and 2 teaspoons of dried dill seeds or 1 head of dill to the bottom of the jar.
  • Combine the salt, vinegar, and water in a large pot. Bring to a boil, then reduce the heat
  • Pour brine over the beans in the jar.
  • Leave an inch of headroom for canning.
  • Cover the canner and bring it to a boil over high heat.
  • Insert your jars
  • Once the water boils vigorously, continue cooking for 10 minutes. Using a pair of tongs, pull the jars out of the water bath, let cool down, and settle.
  • Let the jars sit undisturbed. for 24 hours
  • Check the seals to make sure everything is sealed up. Whatever didn't refrigerate and eat within two weeks.


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