Pickled Dill Beans
8-16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 teaspoon hot red pepper flakes (optional)
Recipe Yields: About 8 pints
Please read Using
Boiling Water Canners before beginning. If this is your first time canning, it is
recommended that you read Principles of Home Canning.
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint
jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in
jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine
salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to
beans, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.