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Crispy Dilly Green Beans Recipe Easy for Perfect Water Bath Canning

crispy dilly green beans - featured image
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This recipe delivers perfectly crunchy, tangy, and aromatic canned green beans with a satisfying snap, ideal for water bath canning and preserving summer’s best textures and flavors.

Ingredients

Scale
  • 2 pounds (900 grams) fresh green beans
  • 4–5 sprigs fresh dill per jar
  • 2 garlic cloves per pint (500 ml) jar, peeled and lightly crushed
  • 1 tablespoon pickling salt
  • 2 cups (480 ml) white distilled vinegar (5% acidity)
  • 2 cups (480 ml) water
  • 1 teaspoon black peppercorns per jar
  • 1/4 teaspoon red pepper flakes per jar (optional)
  • 1 teaspoon granulated sugar

Instructions

  1. Wash jars and lids in hot, soapy water. Rinse well. Place jars in your water bath canner or large pot filled with hot water to keep warm while you prepare the beans.
  2. Rinse green beans thoroughly under cold water. Snap or trim the stem ends off to about 4 inches (10 cm) long.
  3. In a medium saucepan, combine 2 cups white distilled vinegar, 2 cups water, 1 tablespoon pickling salt, and 1 teaspoon sugar. Bring to a boil, stirring occasionally until salt and sugar dissolve.
  4. Using a wide-mouth funnel, pack the green beans vertically into warm jars, leaving about 1/2 inch (1.3 cm) headspace at the top. Insert 2 garlic cloves, a few sprigs of fresh dill, 1 teaspoon black peppercorns, and optional red pepper flakes into each jar.
  5. Pour the boiling brine over the packed beans, maintaining the 1/2 inch headspace. Use a non-metallic spatula or chopstick to remove any trapped air bubbles by gently running it around the inside edges.
  6. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place lids and screw bands on jars finger-tight (not too tight).
  7. Place jars into the water bath canner with water covering jars by at least 1 inch (2.5 cm). Bring to a rolling boil and process for 10 minutes (adjust for altitude if necessary).
  8. Carefully remove jars using jar lifter and place on a towel or cooling rack. Let cool undisturbed for 12-24 hours. Check seals—the lids should not flex up and down. Store in a cool, dark place.

Notes

Use fresh, firm green beans for best crunch. Do not overfill jars; leave 1/2 inch headspace. Use pickling salt, not table salt, to avoid cloudy brine. Remove air bubbles before sealing jars. Adjust processing time for altitude. Let jars cool undisturbed for proper sealing. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 2-3 weeks. Serve chilled or at room temperature to maintain crunch.

Nutrition

Keywords: green beans, dilly beans, water bath canning, pickled green beans, crunchy green beans, preserved vegetables, homemade pickles, dill, garlic

Find it online: https://spoonmira.com/crispy-dilly-green-beans-recipe-easy-for-perfect-water-bath-canning/