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Canning 101 – How to Can Dilly Beans

  • Author: Mavis Butterfield



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


  1. Fill your boiling water canner 2/3 with water and bring the water to a boil.
  2. 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}.
  3. In a saucepan, combine the vinegar, water and salt and bring to a boil.
  4. 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.
  5. Process for 10 minutes in a boiling water bath.
  6. Wait 4-6 weeks before cracking open a jar to allow the flavor to fully develop.