Best 7 Canning Dilled Green Beans Recipes

DILLED GREEN BEANS

Steps:

• Prepare canner, jars and lids.
• In a large stainless steel saucepan combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve salt.
• Add green and yellow beans and red peppers. Return to a boil. Remove from heat.
• Place 3 peppercorns, 1 sprig of dill, and 1 clove of garlic in each hot jar. Pack beans and pepper strips into hot jars to within a generous 1/2 in. of top of jar.
• Ladle hot pickling liquid into to jar to cover everything, leaving 1/2 in. headspace. Remove air bubbles and adjust headspace, if you need to, by adding more liquid.
• Wipe rim. Center lid on jar, and screw band down until fingertip-tight.
• Place jars in canner, ensuring they're completely covered with water.
• Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
• Makes about 6 pint jars.
• Additional note: Make sure your brine comes to a boil then add the beans since they should only be in the brine a minute or two.

PICKLED GREEN BEANS (DILLY BEANS)

Steps:

• Clean and Cut beans to fit in tall Mason Jars. (one pint).
• Place ingredients 2-5 into each jar.
• Add beans to jar(s) until full.
• Bring to boil ingredients 6-8.
• Pour boiling liquid over beans.
• Tighten lids.
• Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
• I use what ever amount of beans I have on hand and make the liquid accordingly.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

DILLED GREEN BEANS

Steps:

• In a large saucepan, combine the water, green pepper, onion, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the beans. Cover and simmer 8-10 minutes longer or until beans are crisp-tender; drain.

SPICY PICKLED GREEN BEANS

Steps:

• Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

CANNING DILLED GREEN BEANS

Steps:

• Wash beans, push together as close as you can in a pint jar. Try to push as many beans as you can into one pint jar.
• In a Pint Jar Add: crushed red pepper, mustard seed, dill seed, and garlic.
• Combine vinegar, salt, and water and put on stove.
• Heat to a boil. Process 5 minutes after boiling starts.
• Tip: I put the lid on the stove to on warm so when I put the mixture in it will close tightly and won't come undone.
• Fill jars and seal.
• Tip: Do not spill the mixture on you- it is hot and will burn you.
• Wait 3 months before opening.
• This makes 10 pints.

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.