Dilled Beans — NCHFP
Tested NCHFP boiling-water canning recipe for dilled beans.
Ingredients
Dilled beans
- 4 lb fresh tender green or yellow beans 5 to 6 inches long
- 8 to 16 heads fresh dill
- 8 garlic cloves optional
- 1/2 cup canning or pickling salt
- 4 cups white vinegar 5% acidity
- 4 cups water
- 1 tsp hot red pepper flakes optional
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 8 Sterile pint canning jars Yield about 8 pints.
- 8 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash and trim beans and cut to 4-inch lengths.
- In each sterile pint jar place 1 to 2 dill heads and, if desired, 1 garlic clove.
- Pack beans upright, leaving 1/2-inch headspace. Trim beans if needed.
- Combine salt, vinegar, water, and optional pepper flakes and bring to a boil.
- Pour hot solution over beans, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids.
- Process pints 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and tested proportions. Yield about 8 pints. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/dilled-beans/