Pickled Dilly Beans Recipe


— By By Tammy Kimbler


2 quart fresh green, yellow or purple green beans
4 heads fresh crown dill
2 tsp yellow mustard seeds
2 tsp brown mustard seeds
4 dried red chilies
4 cloves garlic
2 cups white vinegar
2 cups water
3 tbs kosher salt


Fill a pot large enough to submerge 2 quart jars in with water and bring to a boil. Pack 2 clean quart jar with half of dill,  yellow & brown mustard seeds, red chilies, clove garlic, then beans.  Pack as tightly as possible. Set aside.

Bring vinegar, water and salt to a boil. Fill quart jars  to within 1/2 inch of the top. Wipe rims and seal with canning lids. Process in boiling water for 15 minutes.  Once cool, remove the canning lid rings and check the seals.  If the seals are tight, store in a cool, dark place.  If the seal is loose, either reprocess, or store in the refrigerator. 

Makes 2 quarts.

Related Blog Post: Pickled Dilly Beans
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