Dill and Garlic Pickled Green Beans
Crisp, tangy pickled green beans infused with dill seed, garlic, and crushed red pepper. This classic canning recipe delivers bright, herbaceous flavor with just the right amount of heat. Perfect for snacking straight from the jar, adding to charcuterie boards, or serving as a crunchy condiment alongside sandwiches and grilled meats. The vertical packing method and precise vinegar ratio ensure even brining and a satisfying snap in every bite.
Ingredients
- 2 ½ pounds green beans, 5 to 6 inches long
- 2 tbsp dill seed, McCormickfresh dill fronds2 tbsp fresh dill = 2 tsp dried dill seedherbaceous
high
- 2 tbsp minced onion, McCormick
- 2 tsp celery seed, McCormick
- 1 tsp minced garlic, McCormick
- 1 tsp crushed red pepper, McCormick
- 2 ¼ cups water
- 2 tbsp non-iodized salt
- 2 tbsp sugar
- 2 ¼ cups distilled white vinegar, 5% acidity
Instructions
- 1
Wash beans and trim ends.
- 2
Cut beans to 4-inch lengths.
- 3
Distribute dill seed, minced onion, celery seed, minced garlic, and crushed red pepper evenly among 4 hot sterilized pint jars.
- 4
Pack beans vertically into jars, laying them on their side for easier filling.
- 5
Combine water, salt, sugar, and vinegar in a medium saucepan and bring to a boil, stirring until salt and sugar dissolve.
- 6
Ladle brine over beans, leaving 1/4-inch headspace.
- 7
Run a thin non-metallic utensil down the inside of each jar to remove air bubbles.
- 8
Wipe jar rims clean with a damp cloth.
- 9
Cover with metal lids and screw on bands.
- 10
Process in a boiling water canner for 10 minutes.
- 11
Remove from canner and cool at room temperature on a towel or rack for 12 to 24 hours.
- 12
Check jars for proper seal.
Tips
Use fresh, young green beans that are uniformly sized for even pickling and consistent texture throughout the batch.
Ensure all canning equipment is properly sterilized and jars are hot before filling to prevent contamination and aid sealing.
Listen for the distinctive 'pop' sound as jars cool; this indicates the lid has sealed properly. Any jars that don't seal should be refrigerated and used within 3 weeks.
Good to Know
Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Prepare up to 1 year in advance through the canning process. Flavor improves after 2-3 weeks of sitting.
Serve as a condiment with sandwiches, charcuterie boards, or alongside grilled meats. Also excellent with cheese platters or as an antipasto addition.
Common Mistakes
Fail to leave adequate headspace to avoid siphoning and prevent improper sealing
Use iodized salt instead of non-iodized salt; iodine causes cloudiness and off-flavors
Skip the air bubble removal step, which can trap bacteria and compromise preservation
Process for less than the specified 10 minutes; inadequate processing risks botulism
Substitutions
high
medium
FAQ
Can I use fresh dill instead of dill seed?
Yes, but fresh dill loses flavor during processing. Use about 3 tablespoons of fresh dill fronds per jar instead of 1/2 tablespoon dill seed for comparable flavor. Many prefer dill seed for its stability and concentrated taste.
What if my jars didn't seal properly?
Unsealed jars must be refrigerated immediately and consumed within 3 weeks. Do not store at room temperature, as proper sealing is essential for safe long-term preservation without refrigeration.
How long do pickled green beans keep after opening?
Once opened, refrigerate pickled green beans and use within 3 weeks. The vinegar brine preserves them, but opened jars are exposed to air and potential contamination.