These Crisp Pickled Green Beans have the best dill flavor with a punch of red pepper – this recipe is the best way to use up a bounty of green beans!
When your garden is overflowing with green beans, one of the best ways to preserve them for long term storage is by canning.
Pickled green beans are the best way to enjoy green beans – at least I think…. (I might just be biased, though!) I’ve relied on this recipe for years, and it has always been my go-to when I feel like I’m drowning in a garden bounty. I can literally sit and eat an entire jar at once if given the opportunity.
Pickled Green Beans
These crisp, pickled green beans turn out crisp every time, and afford you the opportunity to spice up each pint to your liking. Start by sterilizing your jars .. keep them hot until you are ready to pack them with green beans. I love to sterilize mine by putting them on a cookie sheet in my oven at 220 degrees F until they are ready to use.
In a medium saucepan, combine the vinegar, water and salt and bring to a boil.
Trim the green beans to fit the jar within 1/4 inch of the top rim. If needed, cut the green beans in half and pack the jars as full as you can. To each jar add one clove garlic, a sprig of dill, and 1 Tbsp of pickling spice.
Optional additions per jar:
- 1/2 jalapeno
- 1/8-1/4 tsp red pepper flakes
- 1/2 tsp granulated sugar
Process the Jars
Pour the brine over each jar to 1/4 inch of the rim. Seal the jars with lids and bands and process in a hot water bath.
Place jars in your water bath canner on an elevated rack. Lower the rack into the canner with the hot water. Add water around the jars so that the water covers the jars by at least 1″ (jars should not be touching). Cover the canner with the lid. Process the jars in your water bath canner for 10 minutes – the time starts when the water starts to boil.
Adjustments for Altitude:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
Allow Jars to Seal
After the jars have processed, carefully remove them from the water bath canner and allow them to stand upright on a towel as they cool. Let the jars sit, undisturbed for up to 24 hours. As they cool, the jars will seal (and you will hear a “ping”) – avoid pushing the lid down on the center of the jar until the jars are completely cooled. The jelly may take up to 24 hours to set.
Once the jars are cooled, check the seal by pushing the middle of the lid with your finger – it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don’t want to reprocess, you can refrigerate those jars and use them first.
Label your jars and store in a cool pantry for up to 12 months. For the best flavor (and if you can…), allow the jars to rest for 2 weeks prior to enjoying.
Pickling Other Veggies?
This same basic pickling recipe works great for other veggies – try carrots, broccoli, cucumbers, and anything your heart desires!
Crisp Pickled Green Beans
- 5-6 wide mouth pint canning jars
- lids and rings
- medium saucepan
- 2.5 lbs green beans
- 2.5 C distilled white vinegar
- 2 C water
- 1/4 C salt
- 5 garlic cloves
- 5 Tbsp pickling spice
- 1 bunch fresh dill weed
Optional Additions (Per Pint Jar)
- 1/4 tsp red pepper flakes
- 1/2 ea jalapeno
- 1/2 tsp granulated sugar
- Sterilize the pint jars, lids and rings by placing them on a tray in your oven, at 220 degrees F, and keep them hot.
- Wash and trim the green beans; green beans should be at least 1/4 inch shorter than the top rim of the jar. If needed, snap green beans in half they will fit in the jars.
- In a medium saucepan, combine the vinegar, water and salt. Bring to a boil until salt is dissolved.
- Pack green beans tightly in each jar. To each jar, add one clove of garlic, a sprig of fresh dill, and 1 Tbsp pickling spice. Also optional to each jar: 1/2 half jalapeño, 1/8 tsp red pepper flakes, and 1/2 tsp granulated sugar.
- Ladle the boiling brine into the jars within 1/4 inch of the top rim. Carefully add the lid and band and tighten.
- Place the jars in a hot water bath, covering each jar by at least 1" of water. Process for 10 minutes, adding additional time for greater elevations (see chart, below).
- Remove jars and place upright on a towel on your countertop. Allow to cool for up to 24 hours. As the jars cool, they will seal - you will hear a "ping" (the center of the jars should not move when pushed).
- Jars can be stored in a cool pantry for up to 12 months. Allow the jars to sit for at least 2 weeks before eating.
Did you make these crisp, pickled green beans? I’d love to know – leave a comment and share how they turned out for you!