Easy Water Bath Canning Recipe
Crisp, garlicky, and packed with that classic dill flavor — dilly beans are a summertime favorite and a great way to preserve your green bean harvest. Perfect as a snack, salad topper, or a spicy addition to a charcuterie board, these pickled beans bring a punch of flavor to your pantry shelves.
🧂 Ingredients (makes ~4 pint jars)
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2 lbs fresh green beans, trimmed to fit jars
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4 garlic cloves, peeled
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4 heads of fresh dill (or 2 tsp dill seed per jar)
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4 small dried chili peppers (optional for spice)
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2 1/2 cups white vinegar (5% acidity)
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2 1/2 cups water
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1/4 cup canning salt
🛠️ Equipment
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4 pint-size canning jars with lids and bands
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Large pot for boiling water (water bath canner)
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Jar lifter and canning funnel
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Clean towel and paper towels
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Bubble remover tool or plastic knife
🧪 Instructions
1. Prep the Green Beans
Wash and trim the beans so they’ll stand upright in your jars, leaving 1/2 inch headspace. Blanch if desired for extra color retention, but it’s optional.
2. Sterilize Jars
Wash jars, lids, and bands. Simmer jars in hot (not boiling) water until ready to fill. Keep warm.
3. Make the Brine
In a saucepan, bring vinegar, water, and canning salt to a boil. Stir until salt dissolves. Keep hot.
4. Pack the Jars
Into each jar, place:
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1 garlic clove
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1 head of dill or 1/2 tsp dill seed
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1 dried chili (optional)
Then tightly pack the beans upright into the jars.
5. Add Brine
Using a funnel, pour hot brine over the beans, leaving 1/2 inch headspace. Remove air bubbles and adjust liquid if needed.
6. Seal and Process
Wipe jar rims clean. Apply lids and bands, finger-tight. Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
7. Cool and Store
Remove jars and let cool undisturbed for 12–24 hours. Check seals. Store in a cool, dark place for at least 2 weeks before tasting for best flavor.
✅ Tips
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Use tender, fresh beans for the best crunch.
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Add mustard seed or peppercorns for extra flavor variation.
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These make great gifts — just add a cute label!