Canning 101 – How to Can Dilly Beans

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If you have OCD and you’d like to give canning a try, than this is the recipe for you. Not only is it an easy peasy recipe because you are cold packing your vegetables, but for me, being able to line my beans up in the jar was a total rush. I loved every second of it!

Just remember, after canning these bad boys, you won’t be able to eat them for a few weeks.  You need to wait a bit and let the flavors develop.  But don’t worry, they’re worth the wait.  I promise.


3 pounds green beans, trimmed
1 1/2 teaspoon cayenne pepper
6 head of dill
6 cloves garlic
3 3/4 cups white vinegar
3 2/4 cups water
1/3 cup pickling salt


Fill your boiling water canner 2/3 with water and bring the water to a boil.

Fill 6 washed and sterilized jars, with 1 clove of garlic, 1 head of dill and 1/4 teaspoon cayanne pepper. Then add about 1/2 pound of trimmed beans {until the jar is packed tight}.

In a saucepan, combine the vinegar, water and salt and bring to a boil.

Once the water had been brought to a boil, pour the boiling brine over the beans, making sure to leave 1/4 inch headspace. Make sure all bubbles are removed before adding a lid and band.

Process for 10 minutes in a boiling water bath.

Wait 4-6 weeks before cracking open a jar to allow the flavor to fully develop.

Looking  for a great canning book?  I recommend The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market By Linda Ziedrich.  Amazon currently has it on sale for only $11.41

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  1. That looks awesome! Are the beans very spicy when you eat them? I can’t do much spice.

  2. great minds must think alike…or just on the same gardening schedule. ;) my beans are just starting to come in and i am taking on canning this year. I was planning to do dilly beans with my green beans too. so far i have canned strawberry rhubarb jam, blueberry apple jam, and spiced apple butter. looking forward to getting some veggies done. thanks for the post.

  3. ok, now i have a question about the dill…. the dill heads you use, do you use ones that are in bloom or before bloom and does it really matter/

    • I use dill heads that are in bloom (flowers) in pickling. Some may be more mature than others–I think they just should be fully developed.

  4. Question: I thought green beans had to be pressure canned. Does the vinegar allow you to water bath can it?

  5. This is probably a silly question….. but I’ve never had them this way. How do you eat them after canning? Do you heat them up as a side dish or just eat them cold out of the jar, in a salad ? I want to try this but wasn’t sure how they taste best after canning. Thanks!

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