Dill Pickled Green Beans
Fresh Green Beans are plentiful at the farmer’s market at the moment and if you have any growing in the garden, I am sure you have them coming out your ears by now. I adore fresh green beans. They are one of my favorite vegetables. I could eat them every day when they are in season.
I love green beans so much that I even enjoy canned green beans. I know a lot of people don’t, but that is what we were brought up on so they are something which we all enjoy. Oddly enough I am not fond of frozen green beans. Its a consistency thing. They just seem squeaky and feel odd against my teeth.
I used to do a lot of pickling, canning and freezing of produce when my children were growing up. Mostly corn as far as freezing goes. We never had much success with anything else. Everything else got pickled or canned.
I confess however, I never ever made pickled beans! The thought never occurred to me. This year was the first and I have to say I am in love with them! They are quite simply beautiful!
This recipe that I am sharing today comes from a page on Facebook called Kitchen Feast. There are a lot of pickle and preserving recipes on that page at the moment.
The recipe makes only four pints of pickled beans. We actually only got three. But they are lovely. Delicious. Crisp. Not too garlicky. With a tiny bit of heat and a lovely dill flavor.
They were very easy to make as well. Just follow a few simple rules for canning and you are well away. We used a water bath canner. (My sister has a large one.) You can also use a large saucepan as well. The important thing is to keep the jars off the bottom of the saucepan so that they don’t crack and to make sure the boiling water covers the jars by at least 2 inches.
The hardest part is waiting the two weeks for these to be ready to eat. This jar we opened at 10 days and they are excellent. These are going to be a lovely taste of summer in the winter month’s to come. I highly recommend if you have never tried pickling green beans that you do! You won’t be sorry!
- 2 pounds (907g) fresh green beans, washed and trimmed
- 4 cups (960ml) water
- 3 cups (720ml) white vinegar
- 2 tablespoons fine sea salt
- 4 cloves garlic, peeled and sliced
- 4 teaspoons dill seeds
- 2 teaspoons red pepper flakes
- 4 fresh dill sprigs
![Cindy's Dill Pickled Green Beans Cindy's Dill Pickled Green Beans](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpue6Wdx3NaCYlWAiuWL37LTj9sIaeQ6WT7oSskj5NhSGcBuhXx1HvAaMnicKnP-GzVmho5DkhMeBxbZ8N3PIuvOM5Qgkl1M6vBaQXClAu10qAGyjrWAWz4_QDzua1e_1ofSUf44uiBCVAFsU1WBCAIUMkL5R6lGXhYX2701ZGe6yTpx2efcPqBkqNrN8/w640-h426/Colander%20of%20beans.jpg)
Dill Pickled Green Beans
- 2 pounds (907g) fresh green beans, washed and trimmed
- 4 cups (960ml) water
- 3 cups (720ml) white vinegar
- 2 tablespoons fine sea salt
- 4 cloves garlic, peeled and sliced
- 4 teaspoons dill seeds
- 2 teaspoons red pepper flakes
- 4 fresh dill sprigs
- First prepare your green beans and sterilize your jars as well as the lids.
- Wash your jars well in hot soapy water and rinse them. Place them onto a baking sheet and heat them in an oven set at 210*F/99*C for ten minutes. Leave to cool.
- Sterilize the lids by placing them in a saucepan of boiling water to cover. Set aside.
- To prepare the green beans, wash well and then top and tail, discarding the tops and tails.
- Place the water and the vinegar to boil in a large saucepan. Keep hot.
- Pack the green beans into the sterilized jars. To each jar add 1 clove of sliced garlic, 1 tsp of dill seeds, 1/2 tsp of red pepper flakes and a sprig of fresh dill.
- Pour the hot pickling brine (water and vinegar mixture) over top of the beans in the jars, filling the jars to within 1/2 inch of the top. Wipe the rims clean and seal with the sterilized lids.
- Place the jars in the water bath canner. Cover with boiling water to 2 inches above the tops of the jars. Place the lid on the saucepan/canner.
- Process in the boiling water bath for 10 minutes.
- Remove to a rack, carefully, and leave to cool. Store in a cool, dark place for at least 2 weeks before eating.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/07/dill-pickled-green-beans.html
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