Return to Content

Canned Dilly Beans

Canned Dilly Beans
1 vote, 5.00 avg. rating (89% score)
by in Aug 1998
Submit a Recipe Image

Yield: Makes 8 pints.

This recipe for canned dilly beans gives the average green bean an extra zippy flavor! Once canned, these beans can be stored in the pantry for up to two weeks.

Ingredients:

  • 4 pounds fresh green beans
  • 8 teaspoons dill seed
  • 4 teaspoons mustard seed
  • 16 cloves garlic
  • 5 cups white vinegar
  • 5 cups water
  • 1/2 cup salt

Instructions:

Wash, trim, and cut beans to fit into pint jars. Rinse 8 jars in hot water. Fill each with 1/2 pound of beans, 1 teaspoon each of dill and mustard seeds, and 2 halved cloves of garlic. Boil together the vinegar, water, and salt and pour over the beans, filling to within 1/2 inch of the jar tops. Process in a boiling water bath, tighten lids, and let cool. Store for 2 weeks.

Updated Wednesday, February 9th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Canned Dilly Beans

  1. Anonymous July 19, 2007 at 12:42 am #

    I come back here every year for this recipe. They are great and very refreshing!!

Leave a Reply

Comments maybe edited for length and clarity.