• 4 lbs. fresh tender green or yellow beans
• 8 to 16 heads fresh dill
• 8 cloves garlic
• ½ cup pickling or canning salt
• 4 cups 5% vinegar
• 4 cups water
• 1 tsp. hot red pepper flakes (optional)

Directions:

Wash and trim ends of beans.

In each pint jar, place 1 or 2 dill heads and 1 clove garlic.

Pack jars (pints only) with beans, standing them upright; trim beans if necessary to ensure proper fit, leaving half an inch of headspace.

Combine salt, vinegar, water, and pepper flakes (if using). Bring to a boil. Add hot vinegar solution to beans, leaving ½ inch of headspace. Following the directions in the post, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled dilly beans as follows:

Process pints for 5 minutes at 0 to 1,000 feet altitude; 10 minutes at 1,001 to 6,000 feet altitude; 15 minutes above 6,000 feet.

Alternatively, you can process the jars using the “Lower-Temperature Pasteurization Process” found in The Amish Canning Cookbook.

Yield: About 8 pints

This recipe has been provided as an excerpt from The Amish Canning Cookbook by Georgia Varozza.
Learn more below.

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